snowangel

Potstickers! 10 minutes from freezer (don't thaw before cooking) to mouth.

Almost every weekend, my cousin and I pick and night and have clean out the fridge night at our house. He cleans out his fridge and brings things, and I clean out my fridge. We get the kids involved in planning with what we have (math, art and creativity involved) and watch a $1.00 Redbox movie, or pull out Apples to Apples for a spirited game. These nights (usually Saturday) are a great memory in the making for the kids, and economical to boot.

I love bacon ends. I don't think you'll be disappointed; I never have been, but then again, I've never purchased them from Niman, just from local meat markets. But, 30 pounds is a lot. Will they come frozen? If so, I'd slightly thaw and portion them out into baggies or vacuum seal into reasonable sized portions, or see if a friend wants to go in on this with you. Keep in mind as you portion them out, some pieces will be fattier, some leaner.

Farmer's market shopping is a lot less expensive if you go close to closing time -- a lot of the time, if you get to know a vendor, they'll give a discount so they don't have to pack it up and bring it back the next morning!

Have you tried an Asian market?

Last weekend, we made a trip to New Ulm, which we visit two or three times per year (close friends). Anyone who drives to New Ulm should not miss a stop in Nicollet at Schmitt's Meat Market. Nicollet is a small town with two meat markets, but Schmitt's is the clear winner (we've had bacon from the other place -- George's -- and it was disappointing, but they do offer strange meats, like ostrich). Anyway, at 11:00 am, Schmitt's was hopping. They must have had 20 staff working, and there must have been 50 customers in the store. We got bacon (always good), habernero beef sticks (also outstanding), some ring sausage and cannibal (hand-chopped sirloin mixed with diced white onions and pepper). They were so busy we had to wait for them to finish the second batch of cannibal. We also picked up a load of venison summer sausage and brats for my FIL -- he opted to have it processed at Schmitt's. But, if there's one thing you MUST buy if you visit Schmitt's is their garlic summer sausage. They just flat excel at this. Nicely smoked, and not too mushy. I don't think "dry" is the right word, but it's the best word I can think of. I also picked up four of the most beautiful pork chops I've seen in years. On a previous trip to New Ulm, we detoured to Sleepy Eye to their meat market. Disappointing bacon; outstanding breakfast sausage. The other stop on that trip was to the Sausage Shoppe in New Ulm. Minnesota Monthly had proclaimed that they have the best brats in the state. I'd beg to differ.

Chris, your method for reheating is precisely what Paula Wolfert suggests. Further, she advocates separating the meat from the liquid before refrigerating and sealing the meat tightly. Paula does note that once you add the meat back into the warmed liquid, you can either heat on the stove or in the oven.

Chris, I use trays occasionally. For regular family meals in the dining room, no, since the dining room and kitchen are separated only by a peninsula (a huge tray, so to speak). 1. Summer. We eat on the deck almost nightly, and since the kitchen is on the front side of the house, and the deck on the backside of the house, saves numerous trips through the living room and sun room. 2. Entertaining. I often host Xmas Eve and Easter dinners, which involves not only the dining room table, but a couple of card tables in the living room, and the teens eat at the extra table in the basement. Saves many, many trips!

I agree completely. ← Which makes me really, really like the ice cream idea (or germ of an idea) that you mentioned earlier, Chris. I wonder, too, what they'd do in a quick bread or muffins.

So, the former long-hair (aka Peter) has requested these for Super Bowl Sunday. Suggestions for add-ins besides bacon? Or, add-ins instead of bacon! ETA: How well do these freeze for a couple of days, or do they hold well without freezing?

I come seeking advice on how to pack some calories into Princess Heidi. She is on a new med, Adderall, which leaves here without much appetite, except during dinner. She continues to drink beverages, which leads me to think that perhaps I should try Ensure. This med is administered in the am, and I am experimenting with different breakfast foods, but heck, she gets on the bus at 6:40 am, so there is limited time to pack a punch. We're working on oatmeal and nuked scrambled eggs, but it's a frantic time of day for her. So, since she will no longer eat during lunch, any ideas? She's hungry at dinner and I need some suggestions on how to achieve maximum "bang for the buck." She's still little -- small of frame without an extra ounce of fat. So, she needs to eat. And, remember, there's no reasoniing with this profoundly mentally retarded child. No saying "if you don't eat your peas, you don't get dessert." What does the wisdom of our members know about nutritional suppliments, etc.?

...the monthly shipment of Peet's coffee. I am ever grateful to my FIL who filled my freezer with 1.5 venison (that's 1.5 animals). Suppose you folks can guess what we're eating for meat these days?

I know that one thing that has helped me when I've used cookbooks is to mark them up. What worked, what didn't. My most well-used cookbooks are littered with little notes to myself -- more broth, lower temp, never repeat, etc. I figure that if I can make the five of us and any guests happy, I'm a good cook. After all, food = love.

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I can't believe I forgot to mention the bird chili vinegar. Essential (also essential for most Thai noodle dishes. Every hole in the wall has a bowl of this on every table!

I will confess. We are a house divided. My first fried rice was probably circa 1967, in Hua Hin (Thailand). We had to wait while they went to the ocean to get the crabs. It was a "white" fried rice, using (I assume) leftover Jasmine rice, a couple of eggs, some cut and smashed scallions, and probably no more seasoning than fish sauce. Oh, plus that crab. My husband's first memories of fried rice are in accordance with what is locally available at the local "Chinese" joints in our neighborhood. Rice (of unknown origin, and looking like a lot of broken kernels)) with little cubes of this and that -- pork, carrots , onions, the whole mess sort of a medium dark brown. Then there's my eldest daughter, who wants her's stirf ried with those little cubes of whatever, and a plop of (egads) jarred Char Sui sauce. Heidi and Peter are happiest with MY fried rice. Oh, and should there not be vinegar with birds and lime wedges on the side, I'm sorry, but it's just not fried rice. Your traditions with fried rice? How do you do it?

I can think of a few ways to cook this cut of meat (or, if you have country ribs, or a butt). From Braising with Molly, I would do the Pork, Mango, Coconut Milk and Lime dish. Looks like baby poop, but delivers a huge punch (also works well with chix thighs). This dish is noteworthy, and an absolute favorite in our household. Another fave here would be Carnitas. Just make sure you have more pork than I think you have -- these things are addictive. Another option is a "Mexican" braise, not to be eaten as is, but morphed into Posole

I've butchered a deer a year for some three years now, and what I've learned: Stew meat. Keep the hunks as big as possible -- gives a lot more flexibility for cutting into the size you want for a particular dish, or to grind. For the past two years, I have not cut my steaks, but left as a "roast" for cutting later. I think there is probably less freezer damage because there is less meat exposed to air. For roasts, chops, stew meat, etc., think carefully about the weight of the packages. How much do you want per package, given the size of your family? For example, when I packaged my stew meat this year, I knew that I would want far less for a stir fry than I would for chili. Good luck and let us know what you end up selecting!

..sous vide made you think of fancy French fabric or some knitting term?

More on the cream of poblano, please!

So, the recipe calls for 2 medium tomatoes, diced and 1/2 of a medium onion. Having been to the supermarket today, there's no way I'm buying any of the pinky/reddish Styrofoam orbs that masquerade as tomatoes in January, so I'm going to use canned. But, just how much (either weight or volume) is "medium?" Same goes for garlic, etc. Just what is a small clove? What about a sprig? I've had rosemary shrubs, and aspiring shrubs on which a sprig was but a paltry excuse for a sprig. Any guidelines out there for what small and medium are?

I am reminded these past few days of the winter of 1996. I remember that winter well, as I was home with two infants (each nursing on a different sked) and a toddler. It was cold then, and it is cold now. We have not seen above zero for more days than I can count. But, the upside is many wonderful bowls of soup, and when one wants to "put up" (mean make and freeze) potstickers, they freeze on a cookie sheet on the deck almost instantly. I did that some 13 years ago, and I did it again today. Oh, and stock, in a wide pot on the deck -- let's not worry about how long it takes to chill. Meantime, we think of languid summer days. So, other than soup and instant freezing, what are the rest of you doing, who are reaping the rewards of the Canadian air mass doing to keep your tummies warm?

It's been soup time in the Fahning household. Two nights ago, the Tortilla Soup recipe from Cook's Illustrated (Mar.-Apr. 2005 issue). Outstanding. Last night, Hot and Sour Soup from the Barbara Tropp's "Modern Art of Chinese Cooking" (a true classic book that everyone should own). I did, as my note on the well-stained page indicated, added more stock than she calls for. And, yes, the leftovers are truly wonderful -- but do heed her advice to spark the re-heated soup with addition vinegar.

That sounds interesting. Is it an African recipe? I'd love to see it. I'm not a huge fan of peanut butter but I love unique flavors and different foods. I've never heard of a peanut butter soup before. ← There is a whole Cook-Off devoted to Mafe -- Peanut Stew.

If you go over to the Onion Confit topic, there's more than you'd ever want to know. And, yes, the lid on was probably the culprit.