snowangel

When I first voted for this cookoff, I was fairly confident. Now, not so confident. I think a wet dough, an overnight ferment, and minimal toppings. But, that shaping. Friday night will be pizza night here. I'll work my legs running back and forth from the kitchen to the computer and this thread, I'm sure!

Here's some info on Ramps.

Everyone is talking size to feed X number of people, but no one is talking leftovers. Those things nibbled, late at night, or early in the morning, fridge door open, juices pooling on the floor. It has never occurred to me to cook an amount of beef that will be eaten during the meal. A mother needs breakfast. Bigger is better. And, as the cook in my house, the bones are mine to gnaw! Edited to add: Yes, I am a chronic Over-Orderer.

Looks like Molly won a James Beard Foundation award. Click here and scroll down to page 5. Award for a single topic. But, we knew this book was a winner all along!

Pam, if you want a good lunch on the northern side of the Twin Citites, 694 to Central Ave. (highway 65). South on Central. Several blocks down, on the right hand side (west side of the street) is Udapi for vegetarian Indian. Outstanding. For other "northside" suggestions, visit this thread.

My kids looked at me like I was crazy tonight when I sauteed some ramps in bacon fat. I made each of them take one bite. They were gone in an instant. "Mom, can you go and get more of these tomorrow so we can have them for dinner again and again and again?" Instant hit. Too bad the season is so short.

Better off, IMHO, to go the oven route. Less trouble with temp control. And, yes, that "thing" should have melted away, providing a succulence not achievable without that melting.

They used to call me the fridge monster when I worked outside the home. It all started when I came back from a 4-month maternity leave, and found this "ball" in the fridge. It was a plastic container of cream cheese that had expired before I got pregnant!

How could I forget the Park Cafe in Braham, MN, known as the Pie Capital of Minnesota? A couple of times a year, on our way home from the cabin when traffic on 35 gets the better of us, we pull off and take back roads. I haven't stopped there in years for pie (the kids are in the back seat, asleep), but I remember it was really good.

I, too, have to try just about everything on the menu. We used to eat out with another couple occasionally, and they were not "shareres." Really bugged us. They moved away. Plus, since I'm home during the day, and usually alone, I can justify it by saying "if we don't order more than we'll eat, I won't have anything to eat for breakfast or lunch." (Never mind that I have a fridge and pantry full of stuff...)

Sam made several kinds of Pizza the other night, including one with ramps.

When this happens to me, I take to my bed with a cold compress and a stack of cookbook.

April 28, 2005 From yesterday's Star Tribune's Tastesection: Rick Nelson delves into A Bite of the Big Apple, a story devoted to books about New York -- the food, cookbooks from NYC chefs, the works. Rick Nelson's Guide to the Guides -- mini reviews on several of the restaurant guides. A fun article on Aprons Through the Years, including information on a display of aprons at the Hennepin History Museum. Food Events. Jon Tevlin with some info on growing Hot Peppers, including a couple of local sources for plants. Restaurant news in Counter Intelligence. An article about Wine Fest, a University of Minnesota Pediatrics Foundation. From the Pioneer Press's Restaurant section: A review of Luna Rossa in Stillwater. In Small Bites, restaurant news. Some Restaurants Burned by Smoking Ban. For those reading who do not live in the Twin Cities there is a ban on smoking in bars in Ramsey (St. Paul) and Hennepin (Minneapolis) counties. In Faces, and interview with Danny Sarno, chef/owner of Viva Italia. In City Pages: The Best of 2005. Everything from sushi to Asian markets to bartenders to beer selection to breakfast to Cheap Eats (yeah, Holyland) and more. No registration required for this publication. <><><><><>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.

Betty's Pies is not longer the Betty's Pies of the past. Don't waste your time. If you want to head three hours north of MSP, there are better places. Do you want to head north or south?

Absolutely outstanding. Thanks for accommodating my request for views with open cabinets/cupboards. Everything is so neat and tidy, even the coats (repost photos in three months ). Love the fridge in the pantry. And the figures on the windowsill. You must be thrilled, tired and somewhat deflated after getting it all done. What does your FIL think of the new kitchen? How does it work for cooking? Or, are you too tired to cook? (P. S. I'm a Puffs, not Kleenex person). I do wish you would post a follow up in a few weeks to talk about the different flow of the kitchen, how it affects how you cook, your interaction with how you cook, how you prep, etc.

There are many threads on food processors: Food Processor, I need one Food Processor Help ?!?! There are several more, but these two are fairly recent. I had to replace an old Cuisinart that had just pooped out. Started smoking and that was the end of that. I got a Kitchenaid. I love it. I really love that it has the little bowl insert.

Rachel, are you putting the toppings on before or after you put the crust on the peel? I have the same trouble as you do with at least a little bit sticking, and I've tried it both ways.

Go to this thread on Brick Ovens for a short discussion link to plans for a brick oven.

OK, Jason, let's talk crust, oven, temp, cheese specifics!

I have a lot of nuts in the freezer. They were fresh when I put them in the freezer, but I had so many, that it seemed the best thing to do. Hazlenuts. Pecans. Cashews. I'm not real big on sweets, so I'm trying to think of the savory ways to use nuts. I know about chicken and cashews. Nuts in terrines. Nuts in salads. Nuts in chicken or egg salad. Crushing them perhaps for breading something that won't take so long to cook that the nuts burn. Nuts in stuffing. What else?

We need a photo essay by someone brave on tamale making! Question. I now have this book, courtesy of my library (renew it three times and I have to buy the book, and I can see that this will fit that bill). I live in a suburban area that has a market that as a good selection of fresh peppers, but virtually no Mexican (other than Pace and Ortega) selection. I note that a few recipes call for "red peppers" or "dried red peppers." I will be near a quite good Mexican grocery tomorrow. A short grocery list, please, that will make it easier to use this book?

Still waiting to see a picture of your kitchen, with all of the cupboard and cabinet doors open (while they are still neat and tidy!)

For probably the most beautiful posts on pizza ever, please see When The Moon Hits My Eye, I Make Big Pizza Pies. I have remembered this post ever since I first read it.

Wonderful! I've been looking for a reason to actually cook from my new copy of American Pie and to buy a new stone to replace my cracked one!

Thanks, Chris, for asking the question. Interesting. Pan fry at 325, because it's in the oil longer (and I found it needed about 10 minutes per side). Deep fry at 365. I'm going to have to try deep frying it. Marlene, did you use Crisco or what?