snowangel

Thanks to everyone for ideas. I think I need to get the kids in bed (yes, it's way early, but it's way dark) and mull these ideas over. Yes, themed luncheons chould be a great thing. And, tomorrow or Monday, after I've done doodling, be prepared to give more advice. You folks are gold.

Are you thinking something fancy, casual, themed? You could do a different theme for each - maybe asian for one, french for another, etc. Are you going for a light lunch, or mulitple courses? Or maybe more of a brunch with an egg dish or more of a finger-food thing, like a cocktail party or tea party? ← I am seeking light. Elegant. I could repeat meals, or not. HELP!

Interesting you ask this. Later this month, I will be hosting a series of luncheons for my mother's 70th birthday. I thought about hosting one big luncheon. My mother is a remarkable woman. She's the one who biked (15 miles each way) to her radiation treatments for breast cancer three years ago. She has been there every step of the way with Heidi. She provides the place my kids beg to go and spend the night. She's the one who keeps up with, and still sends birthday cards to friends she went to elementary school with. Remarkable enough that when I was at the grocery store in Orr, MN, a woman comes up to me and asks if I am her daughter (there is an uncanny physical resemblence), and when I said "yes" this woman goes on for about 10 minutes about how important my mom has been to her. So, it seemed more appropriate to have four smaller luncheons for her, so that she could actually enjoy and spend time with the guests. So, just what do I fix? Desperately seeking ideas. This a very special occasion, and I want to do it up right, but I don't want to do a lot of last minute futzing (sp?). These will be small affairs -- 4-6 plus my mom (and me) -- each.

There is Dave The Cook's course on brining. Then, there is this current discussion, which reveals some dissention. Your thoughts? (assuming, of course, one has bought a poultry or pork item that hasn't been injected with whatever they inject them with.) Thanks, in advance for joining us. These EG Q & A's are absolutely fabulous for all of us, and from what I've read, this one will be another feather in the cap! The time you are taking is most appreciated.

No, I've been eating my bil's mother's gravy. Thaw out some really good chix stock. Make a nice roux. Should be a nice golden color. Gradually add the stock. Word. The only way to make gravy. Gravy with "raw" flour is evil, vile and a thing to be avoided. The flour must be cooked with fat so it doesn't taste like flour. I head north, to a posh resort with three college friends on Thanksgiving. We'd just as soon avoid this meal and leave early in the morning, but our families so strongly object to use avoiding this meal (that none of us really care for) that we do it. I intend to fill up my my appetizer of larb so I can avoid the pasty gravy and the "dressing" that is beyond belief.

As I watched Diana (age 14) make her first batch of larb today, I watched her weild the knife. The big ass chef's knife. Sharp, sharp, sharp. She commented that "it's a good thing it's really sharp. I'm less likely to cut myself." When quizzed, she admitted that she learned about The Knife from St. Jacques. Watching those shows taught her how to use the knife, how to care for the knife. Which knife to use for what. His shows were all about learning how to do what. Not entertainment porn. She's currently whisking up a vinagarette, with aplomb. Lessons learned from the two J's. Julia and Jacques.

I must correct myself. I did not make larb today. Permit me to share a moment of extreme maternal pride. Diana, age 14, made her first larb today, without a recipe. Just some basic verbal guidelines, shouted to her as I was busy in the yard. It is (was) a spectacular larb. It was very warm here today, and I came in all hot and sweaty, to be greated by a superlative larb and a cold beer. I'm so pleased one of my children knows how to make larb!

I've often seen the spelling Yum Neur, but I know exactly what you mean. It's one of my very favorite dishes in ANY cuisine anywhere. I think there might have been an attempt at an eG thread on this in the distant past (which I totally can't find, so feel free to start a new topic if you want), but it doesn't have the enthusiastic following that Larb does. ← Strikes me that the major difference between a larb and a yum is that in the former, the meat is generally ground, and the preparation includes the toasted rice powder, but other than that, they are more similar than different. There have been many mentioned in this thread of "larbing" l;eftover steak (or other meat sliced), squid, tuna, salmon, eggs (not successful), tofu (again, not successful IMHO), which, in the mind of a notorious stickler would probably be wrong. These items, I believe, would have been yummed. And, I committed larbony again today.

No one in my family will let me host Thanksgiving because they know I'd more than likely grill steaks, smoke a butt, perhaps smoke a turkey, but not serve the traditional dried out turkey with awful gravy (the kind made with drippings and shaking water and flour together and stiring it over the stove 'til it resembles wallpaper paste). I am, however, this year taking larb for an appetizer.

Darn it! Now why didn't I think of a quesadilla for the leftovers? Oh well...next time! Great idea! Thanks ← Also wonderful in enchiladas.

My kids were home today, and as we ate lunch, we flipped through the TV. None of us could understand the purpose of Paula Dean. Peter could not understand her fascination for cooking to get a man. Julia, Mario, Jacques!

November 5, 2004... From todays Star Tribune's Taste Section: A celebratory issue on the 35th anniversary of this section. Celebrate With Us chronicles the 35 years, with some amusing notes from the past and present. My, the focus has changed! 35 years of Tidbits with Al's usual amusing notes about different products and trends throughout the years. Price changes in grocery items over the past 35 years. Iggers on changes in the restaurant scene and reviewing restaurants. Yes, he mentions the Nankin and Charlie's. Small appliances over the years. Local food events and more Lutefisk dinners. From today's St. Paul Pioneer Press's dining section: A review of Louis XIII. Restaurant news. And, an inteview with Michelle Cheng, chef and co-owner of E Noodle Cafe in Roseville. From Mix, a bi-monthly publication available at local area co-ops: A review of Cesare’s Wine Bar in Stillwater. An article on St. Martin's Table. There are also many other articles on everything from squash to bottled water to a sustainably grown Christmas Tree. If there is interest, I will post links to more of these. Finally, as I cleaned out my vehicle the other day, I came across the bag of free goodies from the State Fair that the kids had to have (yes, I should clean out my car more often). I tossed most of them (including the Pace cookbook), but did peruse the Buon Gusto newspaper. I'm not sure where these are available, but it is a monthly, and does have a web site. Although they haven't updated for their November issue, a few items from the October issue caught my eye: From the Dish and a Flick column, a review of Corner Table. This place has been winning high praise. Any MSP'ers been yet? And, an inteview with Michelle Gayer-Nicholson, formerly of Trotter's, currently at Franklin Street Bakery. <><><><><> 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.

A maid.

We are no longer waiting patiently. PHOTOS (please? pretty please?)

Had Carbonara two nights ago. Back when I was working full-time outside the house, this is the go-to dish. I always have eggs, pasta, cheese and bacon. On the table in the amount of time it takes to get a pan of water boiling and the pasta boiled. I even learned to fill the pot with water in the morning so it didn't take so long to come to a boil. It was one of Peter's first foods when he was all of about 4 months old.

Last night for dinner, we had sloppy joes and the new extra crunchy tater tots. They were yummy. They are good with Tabasco Chipotle sauce on them.

Great minds think alike!

Reminder to read Dave's EGI course on Brining and look at the green and aqua turkey breasts. The color is, well, vivid.

Yes, yes, yes, yes.

For me, in those times of pain (I can still taste the tears), it was a way to stay busy, and a way to nourish. To revel in the sensuous aspects of the food items, to divert attention. And, then, to serve that food, and cry, laugh, ponder the future without the people who are in my life now, reveling in the memories of those who are no longer with us, or whatever part of that person who won't be what you expected. A way to toast these people is a tangible way that brings people together. So many of the memories of my grandmothers revolved around the kitchen. Not just the food, but the lessons in life -- be it how to behave, how to put up fruit and veg, just what kind of lunch to make to take to the men who were combining, just how purple a tongue can be when one eats grape pie. The important stuff. To add some levity, on that day we got the news about Heidi, I needed to keep busy. It was either that or mop every damned floor in the house. Cooking was much more fun, and far more rewarding. With every bit of bad news, I resorted to the kitchen, and not the kitchen floor, either.

If I thought about it long and hard enough, I might feel the same way. But, with a severe diagnosis on one child (the real and true diagnosis proved to be far more severe), I returned home 16 hours after giving birth. Friends and family abounded. We pulled out that pan of lasagne, someone brought a salad, another bread, another wine, another dessert. It was balm for the soul. We rejoiced in the simple pleasures of food, looking at a new baby, and looking at Heidi, recognizing that she was perhaps the most perfect of us all. It was the excuse of food that brought us all together. It was over food that we rejoiced about the gifts of my grandmothers. Food.

Works better if the chicken is frozen and taken out of the freezer about 1/2 hour before processing. Or, just use the chef's knife or cleaver.

Food = Love. At least in the midwest.

Russ, you description of how you work in the kitchen is making me look forward to being an empty-nester in a decade or so. On the odd occasion that Paul and I do not have kids (like about once a decade), we so enjoy working in the kitchen together. With the kids around, it's one of us helping with homework, breaking up a fight, etc. I'm looking forward to food porn of tonight's meal at your house.

Ever since I weaned Peter, my Thanksgiving tradition is to pack and bag and cooler (after much planning!) and leave our Thanksgiving day festivies at about 2:00 pm, whether I've eaten or not. I head north with three college buddies (we've known each other since the mid-70's) to a posh resort for four days of cooking, drinking wine, hot-tubbing overlooking Lake Superior, watching movies, knitting, telling stories, complaining about our kids and husbands. We go ostensibly to address Xmas cards. It is wonderful. We want to leave early Thanksgiving day morning, but our spouses/kids think it is important that we are with them for The Meal. We think not.