snowangel

torakris, what did your Japanese friend and son think of the gathering? Some would think it is strange to drive a long distance to get together with people you've never met face-to-face just to eat and cook. Everything looks wonderful.

The crock pot is a wonderful idea. A lot of the prep can be done while sitting down, and if you are doing one big piece of meat, a person should sit while one side is browning. Another idea is eggs. Prep could be done while sitting down, and the cook time at the stove is really fast. Bacon is another idea -- it is great done on a baking sheet in the oven, and if he can get the slices on the sheet, and someone else can put it in and take it out of the oven, you can cook a lot at one time and just put it in a zip lock in the fridge. Lots of calories and fat in cheesy eggs with ham and bacon on the side. You mentioned that he likes Egg McMuffins earlier, and these would be pretty easy for him to make. Another idea is sandwiches. Sandwiches can be laden with all sorts of meats, cheeses, cream cheese spreads, mayo, mustard, etc. If he's a salad person, that's another idea. You can also load a salad up with stuff like meat, cheese, eggs, oil-packed tuna, etc.

Actually, Arne, one of the reasons I chose the menu I did was because of my father-in-law. He has said repeatedly after having dinner at our house, "you serve such interesting food. And, it's really good." He has implored my MIL to think more outside the box, but she cooks the way she does, and he's not about to step into the kitchen. And, I wanted a menu that could sit out on a hot summer day better than meat, cheese and mayo-based stuff. It has been fun to watch my FIL expand his taste horizons now that he's in his 70's.

A couple of weeks ago, my sisters-in-law and we hosted a 50th anniversary party for my in-laws. This was almost totally a mid-western crowd. This would be a crowd that was raised on scalloped potatoes with ham in the church basement, or meat and cheese platters from the local market, with squishy buns thrown in for good measure. And, let's not forget the carrot and celery sticks with ranch dressing. My SIL's put me in charge of food. So, we had little mozzarella (fresh, from a local cheese maker), grape tomatoes and mixed olives. Fresh Pita from Holy Land, homemade hummus and tabouli. A platter of assorted marinated veggies. A greek salad on the side. One of us stood by the table to explain some of the things that some of these people might not have eaten before. It was unbelievably popular, and for those who had not tried some of these foods before, eye opening and well appreciated. Everyone said that the occasion was made more special not just by the company or the setting or the beautiful weather, but by special food. My FIL (with whom I have had an off and on cantankerous relationship) was moved to tears by the fact that I made the food myself, and thought "outside the box." I love introducing people to new food. The first time my best friend's son had larb (he must have been 10), his eyes opened wide and he said "now, this is food!"

I'm with Varmint. Enjoy new new house. Learn what you like and don't like about the kitchen and how it works for you after you've lived there a while. I know Varmint had lived in his house for a number of years before embarking on his monumental remodel, and spent a lot of time figuring it out. Save your pennies for when you can do it up right.

Larb comes immediately to mind! There's a recipe here.

Upping this topic, because I have a hankering for a new book or two. Anyone have any comments on the new Batali cookbook? I'm thinking I need vegetable ideas. Remember, I cook for three kids and a husband, so French Laundry need not apply. Also remember, it is summer in Minnesota, and I already own and have spattered most of the pages of the Braising book.

You can also roast them, skin them and freeze them. They are great in braises, enchiladas, etc.

Peter was mighty proud to catch his first walleye today, but it was on the smallish side, so opted for catch and release. Rule in our house. If you are old enough to catch them, you are old enough to know how to sharpen a knife and clean them (with very close supervision, mind you). Back to your RV. How much of the provisions (non perishable, of course) do you leave there year round? I'm amazed at how much we can leave at our cabin. We always take home the canned goods and mayo, but the other stuff (like ketchup, mustard, etc.) seems to withstand a Northern Minnesota winter just fine.

I love my blowtorch. It's one of the propane ones from Menards (a Minnesota Home Despot, only more friendly, and less expensive). In addition to suggestions above, they are great for lighting a charcoal grill, lighting fireworks and cigarettes. Most of all, I love it for (as suggested above) roasting peppers, tomatoes, etc.

My word, Marlene! The kitchen, I think, is bigger than that which I have in at my house! Seriously. The oven. Get yourself an oven thermometer. I swear that these little gas ovens that run on LP (like at our cabin) don't run true. Call it the LP, call it the karma of the road, whatever, but our little gas oven at the cabin isn't true. And, wow! You took a lot of pictures! I only took a couple that are postworthy of our last weekend at the cabin... So, were you on a lake? Daytime activities other than camping? Any noshing besides what's in the Treat Cabinet?

Although Tammy is only cooking Dinner for 40, she does a great job of letting us know what works, what doesn't, how much food fed how many people, how long the prep took, and how successful the meals were. Give her topic a perusal.

My brisket did not have a prounced smoke ring. It never got above 250, and was lower on the initial. Hickory. I get a much nicer smoke ring with butts, but the smoke never penetrates the butt as deeply as it did the brisket. Wonder why?

Walleye hunting is tough on our lake, but we'll do our best. Sure wish I'd known that about the marsh marigolds back in May. Stored in memory for next May. Are the blossoms edible?

It's supposed to be really hot here in the Cities this weekend and early next week. We haven't been up north in way too long. 'Tis time to float in the lake and pay no attention to anything, except perhaps to fish. And look for fireflies. So, Saturday morning, we head north. Home on Tuesday. Any menu suggestions?

As I reported here, we made strawberry ice cream! Twice, in fact. Once immediately after picking the berries, and again on Sunday for a party. I used a recipe from my great grandmother's recipe file. Cream, berries, not much sugar on the berries to which you take a potato masher, and two eggs. I use a Donvier, because it is what I have.

Now that I've found the cord for the camera, some photos of the berries and what I've done In addition to what you see here, there were three more of the 5 quart ice cream pails full of berries to make up the 40 pounds we picked. I froze some individually on cookie sheets and pureed and froze a mess of them. We had some strawberry ice cream You can see that the boy's fingers are still stained by berries. We had waffles. And, for my 3rd of July party, we had rhubarb strawberry pie. There was one more pie, still in the oven. 24 of us devoured these. I did save one piece for me for a late night, cleaning up after the party snack. The rhubarb was from my garden.

OK, so this doesn't really qualify for homemade pizza. But... We get absolutely fabulous pita bread from Holy Land Bakery and Deli. The kids love to use it for pizza, and it's something they can do themselves. Tomato sauce, grated mozz, and pepperoni (I usually opt for anchovies or olives). Pop into the toaster oven. Using a long spatula to get it out and on a plate, Peter (age 9) can make this one all on his own! Pretty good, if I do say so. The crust gets somewhat cripsy, and there's some good chew. One of the keys to to take a knife and make a shallow "X" in the center, going through only the top layer of the pita, otherwise it puffs up and stuff slides off.

I finally found the cord for the camera, so here is a picture of my whole brisket I forgot to take pictures of that beautiful platter of sliced brisket, but I heated some of the slices up last night (in foil, in the toaster oven at about 250) It's a crumby photo, but it's what I have. Mine did not have that smoke ring either, but it is smokey through and through. This brisket had a wonderful fat cap, as well as a nice layer of fat running through it. I'm figuring that the fat absorbs more smoke, and somehow, that smoke infused all of the fat, which infused the meat. We had this on our 3rd of July party, and one kid said it was like smoked butter. And, she was right. For sides we had a wonderful bean salad, potato salad, cole slaw, and some really wonderful rhubarb strawberry pie with strawberry ice cream. Assorted munchies (pita, hummus, tapenade, baguette, cheese, olives, etc.) before hand. Lots of beer, lemonade, and gin and tonics.

Read about The Injection Technique.

Do not brine the brisket, but brine the pork and chicken. Brine the butt far longer than the other cuts. As I recall, brined brisket is corned beef, but I could be wrong. If you intend to not smoke the meat for long and then foil and stick in the oven, make sure your meat is above 140 degrees (F) before doing so. Don't rely on time, rely on a thermometer. And, remember to put your meat on the grill/smoker as cold as possible, if you want it really smoked.

Oh, yes! When I first moved to our new house, and experimented with a new butcher, I walked in and asked for a big ass brisket with a nice fat cap. He asked what I was doing, and when I explained it, he found just what I want. He has treated me wonderfully ever since. I think butchers like having customers know what meat is, what is can do, and when leaner is better. I have had the same luck at my local supermarket, following my first time buying whole pork shoulders. My butchers (local private meat market as well as chain supermarket) now know me by name and respect me.

Let's not forget more fat. It is good. Very good.

Reminder, vents don't have to be full open to provide just enough to keep things going. And, assuming said grill has bottom vents, keep those cracked just a bit and you'll have a bit more bang for the fire than if you keep the top ones open.

It's a pathetic year when it is just after the 4th of July, the tomato plants are only 19" high and each sporting a mere 5 blossoms (let's not even talk about set fruit). My basil has reached the unbelievable height of 9". We need nights that are warmer than 55 degrees (F). Some nice steamy nights, the kind where the top sheet gets all twisted up and you awaken all dewey (a nice way of saying sweaty). The strawberries were late coming this year by almost two weeks. And, don't they say that the corn should be knee high by the 4th of July? Not here, at least this year! But, it has quit raining, and the sun is out.