snowangel

Canned beans (of the previously dried variety). Does a serving size include the liquid? How does one calculate the amount of dried beans to equate a cup of them when they are cooked?

Hmmm. Just another reason that the low-tech Weber Kettle is a mighty fine smoker. Purchased in 1987, and outside of a minor repair, looks like it will keep on ticking for a LONG time. (Although I am about to upgrade from an oven thermometer for internal temp thermometer, or that Mavrick smoker thermometer; after all, I'm worth it.)

I'm just wondering what's in liquid smoke?

Some crispy lardons are rarely refused, IMHO!

Should you think about Mexican, what about Carnitas?

And, if you are not going to get through all of them in a week, stick them in the freezer. Next time you need a dip, just puree the thawed beans and add whatever. Dip out of something you would have just otherwise pitched.

Well, you just might see a venison version in the Fahning household. Unless I am willing to take out a second mortgage, veal shanks are not in the picture, but oh my, I do have some mighty nice looking venison shanks in the freezer (thanks to my FIL, who deems it my job to get two deer for me every year). But, I, too, am wondering about what to serve with it. Not just the starch, but a veg (or two).

What's interesting about her site is that she charges you to use it. $1 for the first month, and then $10 for the first store on your list for 8 weeks. I'm not all that fond of manufacturers' coupons, They tend be for prepared items, or mixes (cake mixes, hamburger helper). We're feeding five on one income, and "looking forward" to a college tuition next year (gasp/choke). I'm better off using my in-store coupons. At this time of year, canned tomatoes and frozen vegetables (at least here in MN) are often far fresher than the "fresh" stuff. Another trick I've learned is the cycle of the supermarket flyer. Ours comes out on Sunday morning, so late Saturday night (think 10:00 pm; if you're a regular at the market ask when), they start marking down -- heavily -- the stuff that was on that week's flyer. Two weeks ago the overflow of chicken leg/thigh quarters were marked down from $.79/lb to $.49/lb. Find out when they clean out the produce bins and strike a deal. And, I do have a Costco membership, which has benefited me for eye care, milk, eggs, and some staples. A friend has gone on with me on the membership, and it means that we can split those mongo hunks of cheese. And, never forget the power of bacon ends to enhance soups, roasted vegetables, etc. A few crispy lardons on a bowl of potato leek soup taste and look artful. A little goes a long way to make some dishes seem luxurious. (oh, and save the grease for sauteeing!)

Darcie: The place in Dennison was basically a meat locker -- seemed as if most of what they did was butcher and wrap for someone who provided their own animal. Check out the meat market in Nerstrand. I'm sorry to say that we haven't done Faribault yet, so I don't know what they have to offer, but the place in Hastings looked great (not that far). I'm surprised to note that Northfield doesn't seem to sport a meat market! Another place that has come highly recommended is a place called Nick's in Hayward, MN (Albert Lea area). Oh, and since you are moving here, you absolutely must find Hope butter. Locally produced in Hope, MN. A few years ago, some Twin Cities chefs did some comparisons of butters -- fancy European ones, some up-scale American ones, and Hope won, hands down. (They tested on bread, in baked goods and for sauteeing.) This reminds me that I need to pull out my list and give details on some other spots.

In Cook's Illustrated, I noted a little bit about spatula paddles. As I recall, one of the ones they mentioned was the Side Swipe and I think the other might have been the Scrape-A-Bowl. Then, I noted that the Chef's catalogue has a Beater Blade. Has anyone had any experience with any of these?

Chris, what kind of peppers did you use?

We owe this tip to slkinsey (Sam). And, for those of you who are wondering what you do with the bounty on the deck/in the BBQ -- great hint, BTW!), or the boot of the car when it gets warm, it becomes time to consolidate the indoor freezer -- pitch all of those containers of who-knows-what that aren't labeled, and reduce the hell out of the chicken stock.

Congrats, Janet, on the pull-out. I have a tiny kitchen in my not-so-new-to-me house, which has a "pantry" (think broom closet transformed). This pantry was deep -- 38" deep as a matter of fact -- so the back of the shelves was useless. We built drawers and mounted them on runners, and I was so happy that we've done the same thing for the rest of the under-counter cabinets. I'm lucky because we have the equipment and know-how to do our own woodworking, so we were able to get the drawers to the absolutely perfect size, and customize the spacing of the drawers to our own needs.

Chris, thanks for bringing this up, and it reminds me that I have a fine butt in the freezer. I will also attest to just how successful scoring the butt was. More penetration with both smoke and the rub (although I personally prefer my butts neked). Oh, and what a nicely wrapped butt you've photo'd! (Were Peter home and not at Winter Camp, he'd be reading over my shoulder and having a great big belly laugh!)

One of the coolest gifts we received: An empty wine bottle, de-nuded of it's label(s). Drill a small hole close to the bottom of the bottle with a glass bit, and feed in a 25-light string of mini-lights. My BIL (who made this) did say it was easier to feed from top to bottom, so cut off the plug and re-soldered it on, which we could do in a split second. This is so cool, and we are going to be doing this for next year, and did empty a coupla wine bottles today that will be candidates. We've decided it's all about the shape of the bottle, and my 18 year old daughter wants one with white lights.

I have spotted a couple of recipes lately that call for raw, beaten eggs in stuffing. This is a foreign idea to me, but if there's a good reason to do it, I will.

I love lime cookies. Can you post your recipe for the Lime Snowdrops? ← Late to the party, but if you like lime cookies, try these: Lime Cilantro Cookies. Very good, they keep and ship very nicely, as well.

As the sub-zero temps visited us late yesterday afternoon, my stock froze lickety-split. Problem is that we also had an ice storm, so who knows how long before I can pry the containers off the deck? But, that stuff, stuck out hot, froze in not more than many split seconds. On another note, my deep freeze (the one in the house, not the one outside) is jammed with two deer. As I decided to make a mess of different kinds of cookie dough today, I realized that I had the perfect freezer for the stuff until we bake this weekend!

Chris, did you end up chopping up the white pine needles? Did you wash them before you applied them?

Anyone see any problems with making crepe batter on Thursday morning, but not making the crepes until Friday?

A quick search of "short ribs" on Epicurious, reveals two braises using coffee on the first page alone!

Trader Joe's makes something similar, only difference is that they are not served ala minute, and have crunched (as opposed to crushed) red peppers and crunched dried kaffir lime leaves.

What about some sort of Asian pickle?

Thanks, Rob. I did just go ahead and freeze the clean trimmings (not ground). And I, too, really like chili with little chunks!

Another question. I have a lot of little bits for grinding for burgers (have grinder). Should I be mixing this ground venison with something, or grinding it with something else that has more fat? (not talking sausages)