snowangel

Posole!

Jmahl, question. How spicy is this recipe? I have one who loves beef, but is young and just developing his spice buds. Keep posting!

My aunt lives in a small town in Nebraska -- a rural farming community. She worked for years at the local cafe, which was open 6 days per week. The same group of widowed farmers would come in every single day they were open for lunch She worked there for 10 years, and said that a off and on they'd be gone for a day or two, but that was it.

Just what is a saugy dog? Please describe, in detail!

Clam chowder here tonight. I used canned clams (yes, I know, but it is what was available). My kids and husband loved it. Heavy on the clams. I should have diced the potatoes a little smaller, and included more milk. My kids are growing up. They are liking "thin" soups. Peter said "This is yummy. Next time I want more of the thin stuff!" I'm sure some of you will poo-poo canned clams, but with those, this is one of those soups that can be on the table in under half and hour, and it is one that the kids can be really involved in. Those dicing the potatoes, draining the clams, softening the onions, etc. moments. Learning. Learning how to cook, how to measure, learning about fractions and proportions, the contrast in textures. This meal will stand out as magical in more ways than just the end product.

For the definitive word on smoked butt, click here. Behold my butt!

I'm off to the bookstore to get a copy tomorrow. I was stunned to realize that my local supermarket no longer carries Gourmet!

Then there was the time I craved a BLT, but it was the middle of December and there was no way I was going to stoop to the styrofoam balls masquarading as tomatoes that were available. So, the BLH to the rescue -- Bacon, Lettuce and Hummous on toasted rustic bread. It was so good I continue to make them!

It's when I pull out the camera, and take my plate to a different place at a friend's house that they go "oh, well, Susan is a bit crazy..."

I'm not as fond of the powdered stuff, either. If I'm using regular milk, I tend to prefer adding lemon juice, but have added vinegar. But, most often I buy buttermilk and if I don't use it all, I freeze what I don't use in small containers. It works beautifully.

I love to go ice fishing. Let's face it, it's winter. If it's above 30, not windy and sunny, what a better way to spend a day. Gives me an excuse to wear my oh-so-sexy snow pants and get out of the house, at a place where there is no roof or overhead lights. Ice fishing is great. In fact, if it's over 30 and not windy, it's better than boat fishing in the spring or fall when the water and air are cold. When we're at The Cabin, I love getting up really early and trying to catch fish (usually futile, since I'm more interested in the sunrise than baiting and hooking) to catch something for breakfast.

Thursday, January 19, 2006 From today's Star Trib's Entertainment section: A very nice review of Hot Plate. As Rick Nelson says, In Counter Intelligence, some good bits, including something on Yafa Grill and Pizzeria which includes lots of into on everything except pizza. That Central Avenue area of North Minneapolis and Columbia Heights has become quite a bountiful "buffet" of international foods. In Nightwatch (OK, I missed this one last Friday), where to eat in the wee hours. This article reminded me that I really do need to get to Flameburger again for an artery clogging meal of a burger, some onion rings (they do them well) and some hash browns, which would have been worthy of a visit by Elizabeth Noll last week when she did an article for City Pages on hash browns. In the Taste section: A look forward to Sweet Treats, celebrating treats that reek love. I'm still struggling to navigate this web site and finding the stuff that's in the paper, but I'm getting better at it!. Over in the CityPages Restaurant section, Ann Bauer talks about the Mourning Meal . This is a wonderful article, and I continue to love the variety and "outside the box" articles that CityPages provides on food. There's only one article per week, but they are gems.Over at the Pioneer Press's Restaurant section: Kathy Jenkins heads east, to Hudson, Wisconsin, giving talking coffee shops and pizzerias. Over in Kid's Cuisine, Nacho Mama's in Stillwater. Since most of what the Pioneer Press focused on Stillwater and Hudson, it might just be time for a Sunday drive to Wisconsin. <><><><><> Media Digest Notes... Updates from some Twin Cities media outlets, which do not 'go to press' by Friday each week, may be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or the "digester" who will be happy to do it for you.

Brooks, this one is for you! When it gets cold, the hearty go foraging. That's Paul. The coffee can is keeping the glare off of the depth finder viewer thingie. Those tan things on the snow near him are sunfish. He got almost 30! We ate those before taking a photo. But, he also got two walleyes. And, I cooked them just the way his mother always did, and the way he insists that I do them. Dipped in egg, then pulverized saltines, and fried in butter. Along side, Diana made a caesar salad and a corn pudding thing. Sorry for the blurry third photo. We love to go ice fishing. It was a sunny, almost 30 degree day. The ice was about a foot thick, so it was a walk-out, not a drive out. We have bitten the bullet, however, and have a gas-powered ice auger (hanging head in shame).

Heads up! Over on the Cooking forum is a new Cook-Off -- Asian Noodle Soups. I've provided a link on that topic to the Battle of the Khao Soi topic. But, two things. I had my first Khao Soi in Chieng Mai in the late 1960's, and the taste of that dish has stayed with me. I've had it, in Chieng Mai, with beef or chicken, and I'm not sure which I prefer. But, the fried noodles are essential, IMHO. I'm hot to make khao soi, but I think my pounding technique is off because my pastes never look like they should. Tips and tricks appreciated. Be sure and visit the Asian Noodle Cook-Off. I have some questions about ba mee nam.

I'm confused. I have a stock pot. I have a stove. I have a timer. Why would I want another thing to find a place in which to store?

Marlene, Ryan is my kind of man. There's nothing better, IMHO, than pepperoni and green pepper. I, however, prefer mine in strips rather than diced. Small disagreement.

This might be totally wrong, but could it be because they have a much hotter oven so it in the oven for less time?

I've noticed that the pad thai in served in Thai restaurants here in North America generally tends to have a distinct red tint to it. I always assumed it was from using chilli sauce. In contrast, the pictures of pad thai that I have seen from Thailand do not have a distinct red tint. ← I think in the US, the noodles are often soaked in water with paprika which gives them the red color.

Chris, let's not forget about the numerous Thai noodle soups -- bah mi nam, or Khao Soi.

A quick title search for Mandolines reveals several topics. I have a cheapie. It's OK, but I'm happier with my knife. Perhaps I would notice a difference if I had a great one.

Tonight was the Roast Chicken Stuffed with Garlic Croutons in the Style of the Correze. I have no photos. Such is the life in a household with three kids. I wil admit right off the bat that I had a smaller chicken than the recipe specified; mine was only just over 4 pounds. And, sadly, the bird I had was heartless, but did have more than the one chicken's worth of livers. So, I couldn't stuff as much bread in as requestion. I will also admit that I did not use a regular country-style white bread, rather I used a few slices of an Acme levain that was languishing on the top of the fridge. I will also admit that this family does not normally like stuffing. They loved it. I will never stuff a bird with anything else. This is a magnificent dish. I had no trouble turning the bird as the recipe suggests, I just used my silicone hot pads, which I normally hate, but work well when they are going to get wet. I've only had two problems with this book. My family wants the Garlic Soup at least once a week, which leaves not enough time to further explore the book. And, the wonderful aromas which pervade the house dissapate by the next morning.

Lately, the big hit in this house has been ala Hot, Sour, Salty, Sweet. Greens, a big mess of garlic (way more than they suggest) not finely chopped -- think smashed and chunked, with some Thai yellow bean paste and fish sauce. Another favorite is the Spinach with Charred Garlic from Barbara Tropp's Modern Art of Chinese Cooking (which I make with al sorts of different greens). Leftover greens are a great lunch with a side of toast.

I've had a couple of requests for the pattern for the round dishrag/potholder, so here it is: Petal dishcloth/potholder 1 ball Sugar and Cream yarn (I find that I can get dishrags out of two balls, and three potholders out of 3 balls). Needles. I am such a relaxed knitter than I use very small needles. Bigger needles produce dish rags, smaller needles potholder or trivets. Key: K – knit. YO -- yarn over (back to front). SL1 slip one stitch, knitwise. Cast on 15 stitches. Row 1: K across Row 2: K3, YO, K to last stitch, turn. Row 3: SL1, K to end of row. Row 4: K3, YO, K to last 2 stitches, turn. Row 5: SL1, K to end of row. Row 6: K3, YO, K to last 3 stitches, turn. Row 7: SL1, K to end of row. Row 8: Bind off first 3 stitches, K2, YO, K to last 4 stitches, turn. Row 9: SL1, K to end of row. Row 10: K3, YO, K to last 5 stitches, turn. Row 11: SL1, K to end of row. Row 12: K3, YO, K to last 6 stitches, turn. Row 13: SL1, K to end of Row. Row 14: Bind off 3 stitches, K2, YO, K to last 7 stitches, turn. Row 15: SL1, K to end of row. Row 16: K3, YO, K to last 8 stitches, turn. Row 17: SL1, K to end of row. Row 18: K3, YO, K to last 9 stitches, turn. Row 19: SL1, knit to end of row. Row 20: Bind off 3 stitches, K to end of row. Repeat these 20 rows 6 more times, bind off, and sew together. You should end up with a round dishrag or potholder that has small petals edges. I’ve got one of these started with bulky untwisted yarn and very large needles, and plan to felt the thing to see what kind of trivet or potholder I can come up with.

My recipe anxiety is usually dictated by what else I have at home, or what I look for at the market that is ripe. The first time I did the Molly Stevens recipe for pork braised with coconut milk, lime and mango had to do with the fact that I ad a couple of mangos on the counter that were close to the going, going, gone stage. And, I must agree with Linda on the price of the ribs. I regularly get the bone in country ribs (superior for a braise, IMHO) for $1.28/lb.

Also, keep your trash and recycling containers either empty and washed out or empty.