Darienne

Hmmmm (love that little face) You could be right. However, I do have a friend in Moab who doesn't live too far away...my former landlady/next door neighbor/friend of our 6 month stay, and she could lend me some stuff. She did before. She's the one who volunteers at the Multicultural Center where I provide the goodies for the kids. I have to be ruthless which is very hard to do. As you implied...it's horrible cooking without stuff you normally use. Having no dishwasher is not a lot of fun either. Boy, are we spoiled.

Sorry. Bear of little brain. I had listed on my original list: - MY knife - HIS knife - paring knives (yes I use them all the time) I think we'll just have to skip the bread knife, boning knife, et al. Oh yes, HIS cleaver to whack the dog's food. - and cutting board: vegetable, meat & dog meat Thanks. A photo of the kitchen

We are not new to travel...just to staying in a condo. Last time we rented a house in Moab for 6 months and equipped it from garage sales and second hand stores. And then sold it all at the end. This is more a sort of what am I going to be sorry that I did not take and what should I just leave behind? Thanks.

McAuleys are hitting the road again. Moab, Utah for 6 weeks. An economy condo with a little inadequately equipped kitchen. . Stove with ¾ oven, coffee maker and microwave. Some ‘stuff’. What should I take with me? We do have quite a lot of room in our full-sized van and Ed has built a platform which is high enough to stash a lot of the largish Rubbermaid containers underneath it, but we still have a lot of stuff we have to take. We have two large dogs with special needs for one thing. We’ll be there in hot – medium – cold weather. And it will be cold on the way home. We need boots. A small gazebo and a power pak for the desert. And a set of Ikea bookcases to set up. OK. You get the idea. We travel heavy. I am taking: - Trudeau spatulas - marble & lolly sticks, molds, coloring, flavorings - dipping forks, scrapers, etc. - ice cream machine - new read-out thermometer (love it to pieces) - a pot & a pan with lids (can’t wreck their pots) - small crock pot - tiny food processor - silicone mats - blender - hand mixer - fridge magnets - cooling racks (there are none) - toaster oven…use it on the road - Chinese tea pot & cups - Joy of Cooking (paperback) plus an assortment of my own printed sheets. They have a good selection of cookbooks in the local library. - dishes and cutlery and stuff we use on the road (they have dishes and cutlery for 6). Will take couverture…well, at least the 70% stuff. But mostly I make ‘candy’ and cookies and stuff to decorate for the kids in the Multicultural Center. I am the “Candy Lady”. I love it. Can use disposable aluminum cookie sheets, roaster pans, etc for some stuff. Will buy new mise bowls in Grand Junction which are microwaveable. You can’t buy anything in Moab. Nothing. Nichts. Nada. I love my mixing bowls, but they are bulky. I’m leaving the tempering machine at home. I love my own pots and pans. No way. I need some input. Thanks.

What a wonderful idea. :wub:

So lovely. You even made the red 'topping' and put it on the bottom?

Hey! I'd be thrilled with the recipe that has the cheese in it too!!!

Photo please. I want to see your kitchen which can hold this large creature. Wow!

Good idea...except for one thing. The DH likes ice cream better than frozen yogurt and this one is actually for the young guy who is working for us for a bit. He asked for strawberry. I made him the Hot Aztec Chocolate ice cream, which is incredible, and then he told me that he didn't like hot things and he didn't actually like chocolate either. What kind of a kid is that? I noticed that he ate it all...

No parent on either side passed down any such information. In fact, we once fooled my Mother by putting plastic lily of the valley flowers in her garden. No, she was not amused. And we know very little and have passed on nothing of the sort. However, we have a married son who knows about fruit trees and how to prune and care for them, and has planted peach other fruit trees on his property. I was so stunned the first time that I learned he had so much gardening knowledge. And I am so proud of him.

Goodness, those cupcakes are adorable.

Great post, MaxH. I learned a lot.

Nothing special at this end for a strawberry ice cream. I'll try it with my usual cornstarch base and see how it goes, also adding the corn syrup or invert sugar to counteract the iciness factor. It's all still just one huge experiment for me.

I think we could all use one of those!!!

A search of this thread reveals that no one has made DL's Buttercrunch Toffee. Said lacuna has now been filled and it awaits the vanilla type base for the ice cream. I'll make it with cornstarch...more or less DL's Fleur de Lait, but Mark Bittman's recipe which I use constantly. Making ice cream to bribe, payoff, influence, console, pacify, etc, seems to work quite well. Two hulking young men are going to help DH maneuver the new shower-stall and the bathtub units upstairs tomorrow. This is a favor, not for payment, and I think a quart of Buttercrunch Toffee ice cream will go over well. We have a young man working for us right now and he has asked for strawberry ice cream. Unless I am mistaken, DL does not have a recipe for plain strawberry ice cream but that should not be difficult to find.

That is quite the website. Thanks.

Hi Andie, And thanks so much. I have learned something from all your answers that I did not know. Remember...this is the northland. Tostadas are NOT a thing, like corn chips. They are tortillas to begin with, not just a snack food. But then you'll tell me that chicharones are not necessarily chicharones as I have known then. All I ever knew of tostadas was this cellophane wrapped package of crispy discs. Who knew? Never eaten one while in the SW. My go-to dish was always a Chile Relleno because you can't get them here, not even in a restaurant. So there.

Also slightly off topic...have you made Champurrado?

Darienne, you may not want to know. I picked up a bag (same brand and size) for $2.38 at my local HEB grocery store today. What can I say? You have made an old woman happy today. And you can't come to my next birthday party, either.

A woman (or man) cannot have too many silicone sheets. I keep mine in three cardboard oatmeal cylinders. New ones, old ones, old and scorched ones. My DH assembled all the silicone (and not silicone) spatulas that we have and asked if we really needed that many? I have this fairly ugly, old, yellow, multi-storied carousel that I found in a second hand store. They were using it to hold their for sale wares, but I am ashamed to admit that I bullied...nice bullying tho...the gentleman into selling it to me. The owner, his wife, had stepped out. I'll bet he got heck when she returned. I love it.

Well, I gave away my tortilla press some years ago...non-use...but found my comal only a week or two ago. It was my Mother's and I thought I had disposed of it too. I'll look in the second hand stores for another press for fun.

Cost: 2 kilos at $8 = 4.4 pounds at approx $1.81 per pound. What do you pay for it? Or do I really want to know?

Well, could do that...or could use my new oil sprayer doodad instead. As noted above, I bought it on a whim...it was a sudden moment of whim buying. Happens.

We are a family of two cooks, and although we use different utensils often...Ed's are larger than mine...I can't handle his large spatula, knife, etc...we have 3 and 4 of everything pretty much. I couldn't live without a generous set of both stainless and plastic mise bowls close at hand always. And we have two peelers and three can openers (one electric, two hand types). Yes, and two hand mixers. No wonder our kitchen is so 'full' of stuff.

I am following Rachel Perlow's recipe for Eggplant Cutlets which calls for spraying the breadcrumb coated slices of eggplant baked in the oven.