snowangel

Do post it on the larb thread. Time to bump that one up again.

So, what's laying around in the fridge that really should go?

Marlene, you were right to take that netting off. It's full of stuff that melts when it gets hot (like elastic). And, as fifi said, the "explosion" just gave you more surface area for browning and those yummy bits. You should be good to go at 6:30. If it seems done before you want to eat, just turn the oven off. What are you serving with the roast?

I made the braised brussels sprouts from Molly Stevens All About Braising book. Basically, quarter then, brown them, add cream, cover and braise over low heat. Even my kids who hate brussels sprouts loved them.

Me, too. And, now I just let it drip into a thermal carafe. Foolproof, inexpensive and doesnt quit working.

I would swear that on the Le Creuset thread, there were at least a couple of people who said the buffet casserole was indispensible in their kitchens. I'm thinking you could use yours, Marlene, for tons of stuff.

Thanks, Andrea, for sharing your life. Dinner looked wonderful. Everything. Your supper club. I, too, like to be in control of the meals at my house, so no pot lucks! Fortunately, my friends know that and ask very specifically what to bring. I usually ask very specifically for libations!

Snowangel, has the Kilz worked?? ← The kilz seems to have worked. Since this stuff sort of stinks, I think I'll wait to do more of it until it's spring and I can open up the windows. I did one area with one coat of Kilz, one with two coats, and one area with just regular paint. I'm looking at the area with just regular paint, and thinking that yes, all of that cigarette junk is going to bleed through. This weekend we're going to build in the plug for the microwave and make the duplex outlet a fourplex. We got sort of sidetracked on the kitchen by other electrical problems, and the need to finish of the one unfinished room in the basement. Dave, the kitchen looks fab. Very nice and bright. Making me want to paint my cupboards. Mine are beautiful, solid and in wonderful shape, but just very dark.

As long as the oven temp runs true to what the dial says (if you're not sure, bring a thermometer), no change. Just remember that the cooktop part of it takes longer to come to temp and stays hot longer.

Little one is great for smaller braises (often, we are not all 5 of us, and I don't want leftovers) and vegetable braises. Plus, it's just so damned cute!

Yep, go with the 5 quart (actually 5-1/2 quart, as I recall) to start with. I have both (thanks to a recent purchase of the larger one) and know I'll be using that one frequently. Maybe you could just say "get both!"

You can always blame it on fifi! Did you specify color, shape and size? Or, will he call you from the store commenting that there are a ton of choices?

I just pulled out my new copy of Molly Steven's All About Braising, and she has a few good-sounding suggestions. Yankee Pot Roast Redux (braised in white wine or hard cider and stock with thyme and root vegetables) sounds like what I most often do with a blade or chuck. Then there's a Stracotta with Garlic and Pancetta (red wine, stock, grappa or brandy and aromatics). Then there's a Zinfandel Pot Roast with Glazed Carrots and Fresh Sage (which she describes as "a dinner party pot roast). All of these sound really yummy. PM me if you want some recipes, or better yet, if you need to buy a new cookbook, buy this one; it's absolutely wonderful. I prefer to braise in the oven. I suppose this in in part due to the fact that I have so few cupboards now that the crock pot is in the basement storage room, and I have so few outlets.

The plot thickens. I was at the asian market about 3 weeks ago, and was almost out of fish sauce, so picked up another bottle. The interesting thing is that my market carries two kinds of Tiparos. One that has a label with Tiparos in english, and one with a label all in Thai (with a little photocopied piece of paper stuck to it with the nutrition/ingredients, but no other English). The stuff in the bottle with the all-Thai label So, I have just done a side-by-side taste testing. While it is hard to do an exact tasting, as the older bottle was darker in color (that's what happens after they are opened) and had salt at the bottom. they tasted exactly the same (and I did rinse my mouth out between tastings, although the older bottle (the one with English on the label) did taste a bit stronger, which would make sense since it has been opened longer. So, in conclusion, I'm puzzled as to whether the labels are correct, or if they do have two different formulations. This is an interesting piece on fish sauce. Time for me to get off my braising kick and get on to a Thai food kick.

And the beer stays cold!

Ah, fifi. Cleaning the grill. I usually just scrape any drippings off the grill with a brass brush. I periodically take the brush to the lid. There was some discussion somewhere here earlier about the new Weber Kettles seeming "less substantial," but I'm thinking part of that is due to the amount of gunk that builds up on older ones. Temperature. I'm really regretting that I wimped out when we were sub-zero and didn't smoke something. Should we see temps again this winter in the zero or below range, I will certainly smoke something. Those chicken thighs were damned good, and I'm thinking turkey legs are next up. The only problem with the chicken thighs is that they are so "flat" that you don't get much meat off the smoker.

I've become midwestern nice. I'd have said "why don't you just open the cool whip and leave it on the side so people can dip (or scoop) as they want? Some people may have dietary restrictions." (I have no dietary restrictions on good brownies, but serious dietary restructions on cool whip.)

Why is your living room closer to the kitchen than the dining room? I understood this was a maze from your previous discussion, and the Pig Picking thread. This is a maze that would have had us at the ER many, many times with Princess Heidi over the years (she doesn't necessarily look where she is walking). And, me, over gnashing of teeth at the maze and butt bumping. Yikes. Remodel well overdue. Mine is tiny, and there isn't much room for many bodies, but it is galley and pretty straight forward. I am hot to see post-demo photos. Wish I lived closer, I'd hoist a pry bar or sledge hammer! (reminder that I'm ruthless. just pitched, unopened, 16 boxes we moved almost a year ago that haven't been opened since.)

About a week ago, a friend and I got together at my house to make larb (larb-making lesson for her). She had purchased lime leaves from the local market. But, we used the leaves off my tree. What was interesting is that mine were much more pungent, and had a much more oily quality. (This should probably be on the kaffir lime tree thread, which I am too lazy to search for right now) Wonder why? Further, we also had a curry making lesson. Late last summer, when the frost was threatening, I looked at my Thai and holy basil plants in the garden, it was beautiful and seemed like such a waste to let the frost take it, even though I have easy access to both at our local Asian markets.. Once cut, it seems to have no "shelf" life, nor does it dry well at all. So, I shoved it into the food processor, minced ithem (separately), added some oil (it wasn't olive; perhaps just plain veg oil?), rolled it into a log and froze it. Bingo! Retained the quality that I was looking for. Kind of wish I hadn't minced it, but just bathed whole leaves in oil before freezing.

Had to laugh. Some 20+ years after our wedding, my MIL discovered the top of our wedding cake in her freezer. Did we want it? Sure! With the kids watching, we opened a window in the upstairs of our house, and in a Monty Python sort of moment, tossed it out and watched it crumble. (BTW, even the squirrels wouldn't eat it). Our wedding? A beautiful June day. We were young, and in love. Now older, we are still in love. Church wedding. Reception simple -- ham, buns, potato salad, kegs of beer, bottles of wine -- in my folks back yard. It was no work, no fuss, and lots of money left over. My BIL's parents sent us an unbelievably expensive bottle of champagne. We shared it with my sister, BIL and my folks, all perched on counters and the top of the toilet in the downstairs bathroom, drinking it out of little bathroom paper dixie cups. We honeymooned at The Cabin and feasted on each other and simple food. As we have weathered many things -- Heidi, gray hair, a teenage girl -- I am glad we did it as we did. Not fancy, but full of warmth and laughter and love.

Up ahead on this page, you show green chili and scrambled eggs. Please talk more about the chilies.

Figured out the photo thing. Grill, not long before I cleaned it off to begin smoking: This was my first winter smoking experience. It was 20 (F) outside, and slightly breezy. It made it very, very easy to control temp; don't think that my low tech Taylor oven thermometer ever went over 230 (F). This is the bounty. A mess of thighs and two butts: Everything was luscious. Ate the thighs that night; pulled the butt and we had it the next night, along with squishy buns, =Mark's South Carolina Mustard BBQ sauce, my Black Bean and Rice Salad and a cole slaw with buttermilk dressing, dried cherries and pecans (modified recipe from Nigela). A perfect winter meal, to remind us that the days are getting longer and that there is hope that I won't have to wade through the snow in my ultra-chic Sorel boots to grab freeze dried rosemary from the garden. Smoking meat is so rewarding. All of that wonderful smokey, fatty, porky (or chickeny) goodness. And, that look my husband gives me when I slink into bed smelling like wood smoke. Although I'm returning to braising this week, think ribs may be on the menu next weekend.

Further note: nam means with water (or brorth) and hang means dry. As an example. I hearken back to those nights when my parents would be out for dinner. Sister and I would listen for the bell of the noodle cart. She always wanted Bahn Mi nam (with broth) and I wanted mine Bahn Mi heng (dry). The heng was cooked in broth, but the bowl of noodles and assorted odd meat parts and veg was not served with a scoop of broth.

I was speaking more of Guay Teow Rad (Rat?) Na Nua (beef), gai (chicken) or whatever. Yes, you are correct, guay teow as I recall refers more to the noodle than the style in which is prepared, but I could be incorrect, or my terminology could be very much "street" Thai.

Here's an on-line link for the recipe. I solve the fond problem with cooking at a lower temp by searing it well first. We like this as much for the leftovers. Crisped in a pan, mixed with hash browns, topped with an over-easy or poached egg.