snowangel

Two onions is not enough. I filled mine to the brim, and I'd guess that after just over an hour (once plugged in), it has reduced by almost 25%. More is better, I've always said, when it comes to onions or garlic .

Marlene, I just put a batch together into the crock pot. Went to look at it after an hour, and realized the most important part of all. Remember to plug in the crock pot! All systems go here now.

Fish sauce should not contain corn syrup. It should contain anchovy extract, salt and water. NO SUGAR. I use Tiparos brand, but that's because that's what I was raised on when I grew up in Thailand. I do like fresh peppers better, but that was not the downfall of your larb. The "fish sauce" was. Yes, ground pork is better, but with the right ingredients, turkey would be just fine. Larb ahead! And, Heather, larb is not just for summer. It can be very warming in the winter.

I'm rethinking my earlier post. Having just moved from a huge kitchen to a very tiny kitchen, I'm adjusting to the lack of acres of counter space. However, what is really bugging me are power outlets. Old house, lots of outlets everywhere. New house, I have one 4-plex and one 2-plex, neither of which are located where a cook would put them. Outlets. Lots of them. Everywhere. Very basic.

I, too, am enjoying your blog. Very much. I am in kitchen hell so haven't had a chance to respond earlier. As to Kitchen Calamaties. In the words of the late EZ (her's applied to cutting a sweater) "...lay down in a darkened room for fifteen minutes to recover." These are wise words. I, too, graze for lunch. Every day. Am almost annoyed on the weekends when the kids are not in school and actually want a prepared lunch. Not leftovers. I do believe leftovers were created for lunch. Of the inhaled sort.

My "Joys of Jello" cookbook (circla 1961, back when they made celery flavored Jello) says that canned pineapple is fine; they specifically say to use canned, not fresh. Canning apparantly cooks the enzymes out.

My lemon/lime reamer. My microplane (does a great job on ginger, especially if it's frozen). I love these two so much I bought duplicates. One set for home, one for The Cabin. And, let's not forget my most wonderful "gaget" -- my daughter Diana, 13, assistant in the kitchen. Taster, idea-comer-up-wither, helper.

I do believe that Kikkoman is soy sauce, not fish sauce, and they are quite different. I favor Tipro brand fish sauce (what I always saw when I was growing up in Thailand). Check out the proportions of what you made and look at the recipe for Larb, Laab (Larb, Lahb, Larp...) or Larb Balls Two Ways. As a larb veteran (since I was 8 or 9), I will say that pork is best, and it is best poached or raw. Others may argue.

Ah. Thanks for the explanation. What is interesting and not surprising that when I use Hope Butter it foams far less than when I use supermarket butter. Better butter, less foam? Is this typical?

So, why do recipes always say to add whatever "after the butter stops foaming?" What's wrong with when it is foaming?

Creamed Corn This course is from the Cooking with/for Disabilities course in the eCGI. This is a favorite in the summer, but frozen corn will do in a pinch. 3 T butter 1/2 c chopped onion 2 c white corn kernels 3/4 c cream (divided) 4 c yellow corn kernels salt and pepper to taste Melt butter over low heat in a 3 quart saucepan. Add chopped onion and cook until soft. Put the white corn kernels in the food processor with ½ c. of cream and process until well pureed. Add the white corn puree and yellow corn kernels to the saucepan and cook until heated. Add salt and pepper to taste, and continue to cook a few minutes longer. Keywords: Side, Vegetables, Healthy Choices, eGCI ( RG1007 )

Creamed Corn This course is from the Cooking with/for Disabilities course in the eCGI. This is a favorite in the summer, but frozen corn will do in a pinch. 3 T butter 1/2 c chopped onion 2 c white corn kernels 3/4 c cream (divided) 4 c yellow corn kernels salt and pepper to taste Melt butter over low heat in a 3 quart saucepan. Add chopped onion and cook until soft. Put the white corn kernels in the food processor with ½ c. of cream and process until well pureed. Add the white corn puree and yellow corn kernels to the saucepan and cook until heated. Add salt and pepper to taste, and continue to cook a few minutes longer. Keywords: Side, Vegetables, Healthy Choices, eGCI ( RG1007 )

Ranch Chicken This recipe is from the Cooking with/for Disabilities Course in the eCGI. 1 c prepared ranch salad dressing 1/3 c mustard (I use Dijon) 1/2 c butter 1/2 c finely chopped shallots 2 c chopped (size depends on oral motor skills) chicken white or dark meat 1/3 c dry white wine 10 oz dry pasta (I use small shapes – bow-ties, spirals – that have lots of nooks and crannies) In a bowl, whisk salad dressing with mustard; reserve. Bring water to boil in a large stockpot for pasta. As soon as you put the pasta into the water, saute chicken and shallots in butter until barely cooked. Remove and keep warm. Add wine to skillet, stirring up any browned bits. Whisk in salad dressing/mustard mixture and heat. Add chicken. Drain pasta. Toss chicken/dressing mixture with pasta and serve. Keywords: Main Dish, Chicken, Healthy Choices, eGCI ( RG1006 )

Ranch Chicken This recipe is from the Cooking with/for Disabilities Course in the eCGI. 1 c prepared ranch salad dressing 1/3 c mustard (I use Dijon) 1/2 c butter 1/2 c finely chopped shallots 2 c chopped (size depends on oral motor skills) chicken white or dark meat 1/3 c dry white wine 10 oz dry pasta (I use small shapes – bow-ties, spirals – that have lots of nooks and crannies) In a bowl, whisk salad dressing with mustard; reserve. Bring water to boil in a large stockpot for pasta. As soon as you put the pasta into the water, saute chicken and shallots in butter until barely cooked. Remove and keep warm. Add wine to skillet, stirring up any browned bits. Whisk in salad dressing/mustard mixture and heat. Add chicken. Drain pasta. Toss chicken/dressing mixture with pasta and serve. Keywords: Main Dish, Chicken, Healthy Choices, eGCI ( RG1006 )

Breakfast Strata This course is from the Cooking with/for Disabilities course in the eCGI. 8 slices cooked, crumbled bacon or 3/4-1 cup chopped ham (again, chop as finely as needed, depending on oral motor skills) or 3/3-1 cup crumbled cooked breakfast sausage 1/2 c butter Additional softened butter 1/4 c finely chopped shallots 10 slices bread 2-1/2 c shredded cheese 9 eggs, lightly beaten 3 c milk 2 T dijon mustard 1 tsp dried thyme salt and pepper to taste Butter a 9 x 13 baking dish or shallow casserole. Cut bread into 1" cubes. Place in ziplock bag with shallots and butter; toss to combine. In a very large mixing bowl, combine the eggs, milk, mustard, thyme, salt and pepper. Add bread cubes; cheese; and bacon, ham or sausage. Mix well and pour into baking dish. Cover with foil, greasing the side that will face the mixture. Refridgerate overnight. In the morning, remove from the refrigerator and preheat oven to 350. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until set in the center Keywords: Main Dish, Breakfast, Healthy Choices, eGCI ( RG1005 )

Breakfast Strata This course is from the Cooking with/for Disabilities course in the eCGI. 8 slices cooked, crumbled bacon or 3/4-1 cup chopped ham (again, chop as finely as needed, depending on oral motor skills) or 3/3-1 cup crumbled cooked breakfast sausage 1/2 c butter Additional softened butter 1/4 c finely chopped shallots 10 slices bread 2-1/2 c shredded cheese 9 eggs, lightly beaten 3 c milk 2 T dijon mustard 1 tsp dried thyme salt and pepper to taste Butter a 9 x 13 baking dish or shallow casserole. Cut bread into 1" cubes. Place in ziplock bag with shallots and butter; toss to combine. In a very large mixing bowl, combine the eggs, milk, mustard, thyme, salt and pepper. Add bread cubes; cheese; and bacon, ham or sausage. Mix well and pour into baking dish. Cover with foil, greasing the side that will face the mixture. Refridgerate overnight. In the morning, remove from the refrigerator and preheat oven to 350. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until set in the center Keywords: Main Dish, Breakfast, Healthy Choices, eGCI ( RG1005 )

Chicken Dish This recipe is from the Cooking with/for Disabilities Course in the eCGI. This mixture can be used in a few different ways. I have put it in a casserol dish and topped it with either biscuit dough, puff pastry or pie crust and backed it to make Chicken Pot Pie. I have also served it over egg noddles or incorporated slightly undercooked egg noddles into the mixture, put it in a greased casserole dish and topped it with bread crumbs and baked. One of the nice things about this dish is it is easy to incorporate vegetables, and it is creamy and soft. If making for a person with oral motor difficulties, shred the chicken more finely, for others, just pull it into nice big hunks. Similarly, vary the size of the dice on the onions, carrots, celery and other vegetables 1 finely chopped onion 3 medium carrots, diced 2 ribs celery, diced 1/4 c butter 1/2 c flour 2 c chicken broth (hopefully, homemade) 1-1/2 c milk 1/2 tsp dried thyme or 1-1/2 t. minced fresh thyme 3 T dry sherry or white wine salt and pepper to taste 2 c shredded cooked chicken 1 c cooked, diced vegetables (I use leftover broccoli, asparagus, green beans, etc.) If you are going to bake as chicken pot pie or as a casserole with noodles, preheat oven to 350.° In a large saucepan over medium, melt butter. After foaming subsides, add onions, carrots and celery and cook until softened. Lower heat and add flour. Stir constantly for 5-6 minutes and slowly add chicken broth, stirring constantly. When chicken broth is incorporated, add thyme, salt, pepper and sherry. Add the milk slowly, stiring frequently until mixture comes to a simmer and thickens. Serve over hot cooked egg noodles or put in a greased 9 x 13" baking dish or casserole and top with raw biscuits, puff pastry or pie crust. If baking, bake until hot and bubbly and (if using) biscuits or pie crust is browned. Keywords: Main Dish, Chicken, Healthy Choices, eGCI ( RG1004 )

Chicken Dish This recipe is from the Cooking with/for Disabilities Course in the eCGI. This mixture can be used in a few different ways. I have put it in a casserol dish and topped it with either biscuit dough, puff pastry or pie crust and backed it to make Chicken Pot Pie. I have also served it over egg noddles or incorporated slightly undercooked egg noddles into the mixture, put it in a greased casserole dish and topped it with bread crumbs and baked. One of the nice things about this dish is it is easy to incorporate vegetables, and it is creamy and soft. If making for a person with oral motor difficulties, shred the chicken more finely, for others, just pull it into nice big hunks. Similarly, vary the size of the dice on the onions, carrots, celery and other vegetables 1 finely chopped onion 3 medium carrots, diced 2 ribs celery, diced 1/4 c butter 1/2 c flour 2 c chicken broth (hopefully, homemade) 1-1/2 c milk 1/2 tsp dried thyme or 1-1/2 t. minced fresh thyme 3 T dry sherry or white wine salt and pepper to taste 2 c shredded cooked chicken 1 c cooked, diced vegetables (I use leftover broccoli, asparagus, green beans, etc.) If you are going to bake as chicken pot pie or as a casserole with noodles, preheat oven to 350.° In a large saucepan over medium, melt butter. After foaming subsides, add onions, carrots and celery and cook until softened. Lower heat and add flour. Stir constantly for 5-6 minutes and slowly add chicken broth, stirring constantly. When chicken broth is incorporated, add thyme, salt, pepper and sherry. Add the milk slowly, stiring frequently until mixture comes to a simmer and thickens. Serve over hot cooked egg noodles or put in a greased 9 x 13" baking dish or casserole and top with raw biscuits, puff pastry or pie crust. If baking, bake until hot and bubbly and (if using) biscuits or pie crust is browned. Keywords: Main Dish, Chicken, Healthy Choices, eGCI ( RG1004 )

I toss mine on the grill (Weber Kettle, yes you can use it as a smoker) directly from the refrigerator. I think a long time ago I read a piece by someone (Cathy L?) that mentioned sticking the butt (already rubbed) in the freezer for an hour or so. As I recall, the reasoning was that the colder the meat was, the more time it had to absorb the smoke. And, for pulling, two forks work just fine.

This is an interesting comment. When we are at our cabin, there are some fish that if we catch in spring or fall (cold water) we will eat, but if we catch in the summer (warm water), we will do catch and release. Crappies come to mind. The texture and taste is just different, and not as desireable when they are caught in warmer water. One interesting thing about salmon is that, as I recall, wild salmon is "born" in salt water, travels to fresh water to mature, and returns to salt water to breed (perhaps I am wrong). Strikes me that a farm-raised salmond would not have this duel environment. Further to fish. Is sushi ever made with fresh water fish? Or is fresh water fish best cooked? Perhaps we need a fish thread.

FYI, Maggie, sunnies are the most fun to catch, the easiest to clean, and really great eating. In our household, the kids learn to catch, clean and cook at age 5.

After 18 years in a fully larbisized house (made many, many batches of larb of all varieties of protein products in the Old House), we have moved. Moving day was just about 3 weeks ago, and I made my first larb in the New House today (leftover venison steak, grilled very rare). It was very yummy, and reminded me that it is larb season, once again. But then again, what season is not larb season? I just know that my New House is happy it has been larbisized.

Yes, it is a wonderful spot. We are lucky. Winter. We do not do winter at the cabin now that we have kids. Our cabin is inaccessible by road in the winter, so we are reliant on the very few neighbors we have for snowmobiles or ski across the lake with all supplies. With kids, it is just too much work. And, since the everything in the cabin is as cold as it has been outside (there is no heat other than a wood stove, and when a place has been sub-zero for quite some time, it takes a long time to warm), one must arrive early in the morning. When we have done winter trips, everything -- even the core of the bed mattresses -- is as cold as it has been outside and it takes quite some time for things to warm up. Add to that drilling holes through the ice to get water. Someday when we are old and our kids are grown and gone from home, we will do winter trips again. But, I must add that one of the fun things about our 'pre-children' trips was tracking animals. The show makes them easy to track and to find. We saw packs of wolves, and snow rabbits. We make our first trip of the season to The Cabin three weeks from this Friday. As usual, we will pull the kids from school early, and with a chain saw head north that 250+ miles. Chain saw is so we can have an easy trip in our jeep trail (it is not unusual to have deadfall on the road). And, once we pull onto the jeep trail, I will look for marsh marigolds and other signs of the coming season. Word is that the ice is out, so it will be a good weekend. Assuming that the water is above 40 degrees, Paul and I will brave it, he in waders, me in a bikini and water shoes, and put the dock in. I am planning meals for our trip. We have just moved, and it has been an unbelievable amoung of work and stress, and we are looking forward to this year's Opener more than ever before. Paul and I have been doing The Opener for about 25 years together. With any luck, the first night, the kids will fall asleep early and we can remember when it all started. So, Saturday, May 15 will find me on the deck of the cabin drinking a cup of strong black coffee while Diana fries the bacon. It is time. It has been a long, hard winter and all five of us need our Little Piece of Heaven.

Back to burnt sugar cake. When I originally entered the recipe, I entered exactly as my great-grandmother wrote out the card. I went through the steps this morning, and called my mother about the egg white/flour/baking powder part. And, I remembered just how my grandmother did it. What my grandmother did and I do is beat the egg whites and fold them in along with the flour and baking powder. My mom just puts all of the flour and the baking powder in at the same time. And, I did make a mistake on the sugar -- yes, you burn all 2/3 cup. The original recipe only called for 1/3 cup, but I like to have more extra burnt sugar for the frosting. I have edited the recipe on RecipeGullet. As a side note, these make wonderful cupcakes, too. When my grandmother made them as cupcakes, she always filled the tins a little too ful so that they rose and spilled over a little, creating shoulders or rims. We always ate the shoulders or rims off first, and she always told us to make wishes on each of these bites. This does not make a high cake, but it makes a very moist cake. Finally, I have been known many times to double the frosting so there is extra for the cake and extra to lick out of the pan.

I have been back for lunch once since you and I had lunch, Bruce. Again, it was outstanding. Unlike many other "fine dining" establishments, they offer a lunch menu that is not sub-par -- so many great places do a half-assed job at lunch; perhaps resting on dinner laurels. We are planning to take my folks there for dinner soon as a thank you for all they have done to help us move. In the meantime, I have recommended it to two other couple who have dined there, and could not have been happier. I look forward to dinner there. From what I've heard from those who have dined at Vincent for dinner, they count it among their favorite places in the Twin Cities.