snowangel

Best you refer to the Kitchen Scale Manifesto on RecipeGullet.

I think shock is not the right word. Revolt would be more like it!

I hate peanut butter. Really hate it. I'll eat spicy Asian peanut sauces, as long as there's enough heat. My kids never had peanut butter until they visited friends homes or went to school.

In my household, we call this fibre. Good for a person. It's all about justification, my dear, and making it sound intentional. (and yes, in my book, sugar can be a veg or fibre, figuring it comes from beets or canes.) Everything looks wonderful. I'm curious to see what Sam has consumed today outside of a bottle of aspirin and a glass (or several) of water.

Dean, we had a similar thought. Except I thought eggs.

We returned from our first trip of the season from the cabin a week ago yesterday. Yes, I have been remiss about posting, but I've been a bit under the weather. Anyway, we left on that Friday morning. Early. We've learned that if we want an early take-off, it means breakfast on the road. We do this once a year. In Hinkley. We got a bag of 20 sliders, two orders of fries and one of onion chips. Heidi (all 60 pounds of her) was the champ, downing 5-1/2 sliders and a good portion of the onion chips. I can't eat too many of these things and sit in the car for the remainder of the car trip (another 3+ hours). This is how the lake looked a few minutes after we arrived. Peter (the ham) has the distinction of being the first in the lake this year. Our friends arrived a short while later, and the first order of business, since the day was beautiful, was to get the dock in. Paul and I once again have put the aluminum sections in and the others are adding the wooden sections. The water wimp (Paul) wore the waders, and I donned a bathing suit and water shoes. I also wore a pair of shorts so I had pockets for the nuts, bolts, wrench and socket. It went in slower than it comes out, but we got it done. Then it was time for my first swim of the season, and first hair wash in the lake. Passing fisherpersons informed us that they thought I was crazy, as the water temp was "only 51" (degrees F). I though it was pretty darned warm for that time of year. It felt good, and my hair was soft and silky. But, I digress. Lest you think the dock is not food related, let me tell you that it sure makes getting wash water out of the lake easier (yes, we have running water. Someone running to the lake with a bucket of water). We bring up our drinking water. The dock is also the scene of many a nosh. All sorts of plates of food find their way to the dock. For lunch, for snacks, for late night romantic skinny dipping snacks. I also sit at the end of the dock for my first cuppa in the morning. Mighty important. For dinner on Friday evening, knowing full well that the last thing we'd feel like doing would be cooking, I fried some chicken on Thursday. We also had a big salad and carrots. The fried chicken was just great, and we appreciated not having to cook, because we were too busy exploring and remembing just why we love this place so much. After dinner, the kids made s'mores over the gas jets of the stove. We sat around and were regales by tales, and the musicians played a mandoline and two guitars. For breakfast on Saturday morning, we had bacon (lots of it) and waffles made on our nifty stove-top waffle maker (I have two of these up there) We topped the waffles with plain yogurt that I mixed with raspberry sauce (home-made) and frozen raspberries (picked and frozen by me). At some point, those that wanted to fish went fishing. The pickings were not many. Paul got two walleyes They also caught some small-mouth bass, but I really hate them so they are merely a catch and release for us. We fried these up for a snack. I neglected to take pictures of "lunch" which was basically all day noshing. Salami, bread, mustard. Chips, and Salsa Lisa. The very hot, the hot, and that milk tomatillo/green chili versions. This is a local salsa which is very good, and will do for us until tomatoes are here. I was too busy getting things ready to make salsa. The girls also made brownies. They were very good. Somewhere earlier in the day, I pulled the trusty Weber Kettle out of the shed, fired up the chimney, soaked some wood chunks, and pulled out the ribs that I had rubbed at home. There's something so satisfying about tending a smoking grill, expecially when one sees and tastes the finished product. I had brought up a mess of hardboiled eggs, a bag of new potatoes, some mayo, so Susan made potato salad. The girls also made a salad of organic baby greens, some candied cashews and dried cranberries. Dinner was wonderful. For dessert, we tried whipping some mascarpone with cream to go over strawberries and raspberries: When the cream isn't cream, but half and half, it doesn't whip. But, it still tasted good (forgot to take a picture). After a "breakfast of champions" the next morning (the girls made the muffins), Susan and I headed out for a walk in the mist, looking for "stuff." Try as we could, we could find no fiddleheads. Nor have we ever found any ramps up there. But, in addition to the bazillion of raspberry canes just coming to life, the millions of blueberries coming to life, we found evidence of many strawberries which hopefully, won't be trampled, and the fruit will be ripe and ready when we are up there at some point. When ripe, these berries are little and so packed with flavour that they are more like "essence of strawberry" that what we normally associate with strawberries. We also saw a plethora of what I think is my very favorite flower -- the marsh marigold. I better find out of these are edible. These, for those of us that head north in early to mid-May, are the harbinger of the coming season. The season is short, and because we were up a week later than normal, it was a spectacular season for them. The weather was typical for mid-May. Beautiful when we got up there, beautiful as it was time to leave. Cloudy, stormy, misty when we were up there. But, those cloudy/misty/stormy times give us time to play games with the kids, listen to one of the country's greatest radio stations -- KAXE Northern Community Radio out of Grand Rapids. More than anything, it is about deafening silence. No phone, no computer, no washing machine, no TV. Not even the hum of a fridge; the gas Servel is absolutely quiet. Listening for the sounds of the different birds, counting the numbers of baby ducks the mother's are shepharding. Quick dips in a cold lake, and that silky feeling one's skin and hair has when dry. Watching the bald eagle duel with an osprey for a fish. Playing card games. Singing songs. Telling stories to the kids, and listening to their stories. A very simple life. As I walked out to the dock after we loaded the car up, I looked overhead and saw a sight we'd seen several times over the course of the weekend, pelicans flying in formation. As I walked to the Bronco, I was reminded just how lucky we are to have this little remote piece of heaven. And, how lucky my kids are. The season is just beginning! The kids are out of school June 9, and a couple of days later, I think it's time for a spell up there.

Saturday was party time. What 11 year-old birthday girl, 71 year-old birthday "boy" and couple (us) celebrating a 24th wedding annivesary wouldn't want a party? And, at our house, a party isn't a party if I haven't smoked something. So, early in the morning, I lit the chimney, and fired up the Weber Kettle. I had two shoulders, bone in. One was 11 pounds, the other pushing 9 pounds. After a bunch of hours (I moved to beer after coffee, so quit counting), this is what I had: Then, I pulled. Here is the 11 pounder, pulled, minus the stuff the smoker just had to taste: With this stuff, I had buns (dinner rolls from Costco), =Mark's BBQ sauce, my Black Bean and Rice Salad, a version of a Nigella Lawson coleslaw with buttermilk/mayo dressing and dried cranberries and pecans (I should write up my take on this for RecipeGullet). For dessert we had a big Dairy Queen cake. THe kids washed it down with raspberry lemonade (homemade), the adults with wine, beer, or vodka tonics. I also pulled out a big hunk of brisket I'd smoked previously and frozen. We had a grand time, and ushered in new years for several of us in grand style. The one vegetarian in the crowd just had to have a taste of the pork and brisket and announced that she is now a selective vegetarian. Anything I smoke, she'll eat.

In my mind, there's a 3rd offender. Serving it really cold.

Marlene, the green vegetable is impressing me! And, to both bloggers. This has given me a powerful hunger for beef. If only my local meat market was open today...

I say no to brining it. I think your brisket was probably too lean. Was yours trimmed? Most briskets I can find are trimmed, which is not a good thing if you are going to smoke them. However, at my local meat market, I can get whole untrimmed briskets. Upthread I posted this picture of the monster I smoked recently. I normally wouldn't have cut it in half, but it was just too damned big to fit on my weber kettle.

It, depending on season, is either bacon (or another smoked fatty pork product) or sweet corn. Ah, sweet corn. 'Tis but a couple of months from being here. I salivate.

I'm feeling like an underachiever. I've never had a problem with my plebian Weber Kettle. I don't even need the bullet! I'll be smoking shoulders (probably in the rain) for a little girl's 11th birthday party tomorrow or Saturday.

Oohh. I am excited to hear about this one. Papaya has that enzyme thing (me thinks) that tenderizes, and I recall that pineapple does other stuff. This is sounding inspired. Mangos can be dicey, my markets, last time I did this, only had under ripe ones, until I asked some young chap doing stuff in the produce department, and I asked of him an overripe mango. Bingo! So, do not hesitate to ask for something that is what the market might feel is too overripe to be saleable. Yes, turn it up a bit if it isn't bubbling. It should only bubble a bit, but it should bubble. I can't wait for a report.

It was August of 1967, my 9th birthday. One day into Thailand, we were fed larb (raw pork). squid salad, curry, kanom krop. At a party for me. It was to be my first birthday without a cake. It was just fine with me. Although the old Erawan Hotel (RIP) did have a cake for me the next day. I had been whisked not a but a day plus earlier from College Station, TX, with a prior culinary history of midwestern cream of something casserole (or jello salad something). It was a revalation. Just ask my kids.

Thomas Liquors is St. Paul doesn't do a bad job, either, and their staff is fairly knowledgeable.

40 people. It's an "open house" but people will come at 2 and stay until about 5. I'm curious, since this is not meal time, but between lunch and supper, how much food we will need. There will be no kids, other than those we are paying to help us.

We're hosting, with Paul's sisters, a 50th anniversary party for my in-laws. On a June Sunday afternoon at 2:00 pm. Post lunch, but need some food ideas. They can be labor intensive, but not on the day of, because I will need to help everything move along, and most of the "hired help" will be teenagers. This is a very midwestern group, and I am thinking of things like a cheese, cracker, olive plate; perhaps some of those great spinach/feta/phyllo triangles from Bill's Imported foods, etc. A bowl of shrimp, which always impresses this type of crowd. ??? Nothing fancy. Nothing too outre. Finger food. Elegant and simple. We will also serve wine, beer, lemon (or lime)-ade. I'm not in charge of a cake (which I think should be tiers of petit fours, but what do I know).

My dad just had heart bypass surgery a few days ago. I was totally blown away by how bad the food was. His first meal following surgery was broccoli cheese rice casserole with fritos (????) on the side. outside of the fact that it looked awful, the fritos were on the same plate as the casserole. One of those heated plate things with the dome cover. Fritos that have been covered with steam taste worse than what I can only imagine that salty, damp cardboard tastes like. In six days, the only fresh anything he saw were two baby carrots, which were shriveled and had a white film. Heart healthy. Yikes.

Last time I took food over to someone's house during funeral time, I took ice cream (some tubs of Ben and Jerry's and some ice cream sandwiches for the kids of all ages), some fresh fruit (bananas and some grapes which I washed first), an assortment of olives, cheese and crackers, and some bagged salads. I know, not home made. But, they were vey well received. They had been deluged with casseroles and baked goods, and appreciated the ease of the bagged salads, and the fact that ice cream can just go into the freezer. The ice cream sandwiches were a huge hit. Most of all, they appreciated that I brought stuff that was easy, and that I thought to bring something other than other than another casserole, cake or cookies. Oh, I also stuck in a bag of really great coffee which I ground just before I left the house.

Linda, any pictures of warmth and sun will be appreciated, as will pictures of anything green and growing other than the mini-plants and leaves that are present on our trees and garden plants will be appreciated. Remember, we're still two weeks away from even getting a tomato plant into the garden...

Eden, I can relate to the crust not browning before the cheese turns to something really black. I'm pizza'ing tonight, and am going to try putting the cheese on later in the process. I am using the Neopolitan recipe from Reinhart's American Pie (check it out from the library) and it is fairly easy to work with. His recipe calls for more salt, perhaps upping the amount would make your dough tastier? I also think that the overnight in the fridge does make a big difference. Remember you can always make the dough when you have time and stick balls in the freezer after that overnight fridge thing and just thaw them in the fridge for a day.

Somewhere on one of the other mole threads, someone said it was so much work that you best make lot of it because it freezes beautifully.

I've been looking for an excuse to get to that area of East Lake with all of the Hispanic markets and the Mercado (for a great food court) with the goat barbacoa. Now, I just need to find a recipe. EG'ers, point me to a recipe! I have time to shop or time to search for a recipe. I'd rather shop.

At my local supermarkets and meat markets, I have to ask for them. They have them "in the back room" but not usually out. Wonder why?

Once Brooks has input the recipes into RecipeGullet, we'll link to them. What's really cool is that RecipeGullet features a "scale" feature so we'll all be able to cut them down to family size, or increase them for that 1,000 person gathering.