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Everything posted by snowangel
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Tonight we were at my in-laws and had lutefisk
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Sounds like you have the perfect opportunity for some labor intensive recipes! Where are you on the home-selling front?
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So, back to the turducken. I will have organic chicken and turkey and wild duck. My father (former butcher) and me (killed, cleaned and cut up my first chicken when I was 8 or 9) will bone the birds, so that part should be easy. We have a wide variety of sharp knives. I think, perhaps, that I want stuffing(s) with crunch and some dried fruit, but thought I should check with the opinions of the wise and wonderful. I know that Prudhomme's recipe calls for three different stuffing, but none of these stuffing really "spoke to me." Should I brine the wild duck? Diana (13 and the insistent one on this project) and I have been working on knife sharpening skills this week, so I figure we can add that into the school project aspect of this.
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Reminder to everyone to also post your recipes on RecipeGullet. Makes them easier to find.
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So I'm thinking now to smoke the turducken. Add some science of smoking to Diana's project. I'm thinking that I should change our plans and have the people here instead of going to their house. How long do we figure it will take to smoke the thing? Should we use three different kinds of stuffing or just one? I'm getting a wild duck from my uncle, who also offered a goose. So, as I lay in bed last night, tossing and turning, I wonder what would happen if one substituted a goose for the turkey, or made it into a "turgoucken?"
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The Magic Pan. There was one in Minneapolis, on Nicollet Mall, between 8th and 9th. It was there for a long, long, long time, and then was replaced with an ever-changing series of failed attempts at theme cuisine. I loved the Magic Pan. My mom or my uncle and I had many wonderful lunches and dinners at The Magic Pan. Interesting that The Magic Pan had a long run, but the follwers in that some location each had very short runs. Time to do crepes. The kids will ove them, and love making them.
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I always have larp ingredients on hand. The two things I MUST have at all times are bacon (from at least two differnt butchers) and those little Thai hot peppers.
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Whoa! Extra credit for turducken? What kind of school is this? She's going to make it into a "real" project -- history of dish, cost of ingredients (per serving), nutrition, food safety, perhaps work art into it as well.
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Minneapolis Restaurants: Reviews & Recommendations
snowangel replied to a topic in The Heartland: Dining
I'm reading every one of them! -
She (Diana) has determined that this will not only be a culinary delight, but also an extra credit project for school. Stuffing suggestions? When I mentioned this, she immediatel said bacon (she's her mother's daughter) and water chestnuts (for chrunck factor). Come to think of it, she's witty enough to wing it, and wing it successfully (mother puffs chest in pride).
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Worst non-fat/low-fat meals you've ever had
snowangel replied to a topic in Food Traditions & Culture
One of my worst all-time cooking disasters was larp with tofu. Don't even bother. I'm just not sure if it was worse than the fat-free vegan piece of "Chocolate Cake" I had at some function. Suzanne is right. FAT CARRIES FLAVOR. I will add that FAT MAKES ONE FEEL FULLER. -
No, bacon is not weird, but incarnated into a bacon, romaine and hummus sandwhich on Acme levain toast might be seen as odd. My winter take on the BLT. For hash: if you have the Zuni Cafe cookbook, make the mock porchetta. Take the leftovers and make the best hash you will ever make. This is my family's favoriate two meals lately. Somehow it's even sweeter when the leftovers can be made into something equally as good -- if not better -- than the original.
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BACON. Frying at the moment (bacon from the meat market in New Ulm, MN). I just love bacon.
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Any expertise here on smoking in cold temps on a Webber Kettle? We've got a fresh foot of snow on the ground, cold Candian air moving in rapidly, so I don't see the snow leaving and warmer temps any time soon. Requests are fast and furious for the Xmas/New Year's Eve festivities.
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Yes, it is a 13-year old who wants to do a major cooking project. With her mom, no less. I have done something right. I'm thinking prep this thing on the night of the 23rd. We are both night owls. Fridge it until time to cook. I seek advice for smoking the "thing" only on the chance that weather will permit smoking. I've never smoked anything (as in meat on a grill, that is) in cold temps. Come to think of it, I don't think I've ever done it sub-40 degrees, and the coming season could be warm or cold (given the latest snow blast, I tend to think the latter). Wisdome could determine the oven is the more reliable method. But smoking the thing has the ring of "make it an event."
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The Family has spoken; this year's choices: Christmas cookies (a recipe from my great aunt Laura; a cut-out cookie with nutmet). Some will be decorated (for them), some undecorated (for me ) Maida Heatter's Sour Cream Pecan Dreams (from the first cookie book). These are my all-time favorite cookie that doesn't have chocolate. Maida Heatter's Pecan Passion Bars (from her second book) Chocolate cookies (rolled in powdered sugar); similar to the Chocolate Aggies in MH's first book, but baked hotter for a shorter period of time Chocolate chip cookies Spritz with lemon zest instead of almond extract And, the Taffy Treats from the Dec. 4 Star Tribune. A buttery cookie layer over a walnut/evaporated milk/powdered sugar filling dipped into melted caramels and walnuts (PM me for recipe).
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Diana (age 13) has decreed that Christmas dinner this year will be turducken. She's capable in the kitchen, and it's high time she learned to bone a bird. Sounds like a good, long older kid project. She's aware that this is a long and involved process, and has committed to seeing it through. Two questions: 1. Should I choose to smoke it, I need to do it the day before. Should I choose to roast, I can do day of. Which is the better choice? 2. I assume most of the above-mentioned turkuckens used commercial ducks. Any advantage or disadvantage over using a wild duck?
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Did you brine the venison shoulder you smoked at Thanksgiving?
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Slackers don't eat Acme Sourdough Batard (or levain, or Acme anything, for that matter). If I lived the few blocks my sister in Berkeley lives from Acme, I would never bake bread. No reason to. It, unfortunately, has set a standard for me that is unachievable in Minneapolis. When I visit my sister, I ususally bring home an entire duffle of this wonderful stuff.
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I think I need to either make my own paste and tinker with it. Yes, my taste in northern dishes is very northern. We spent quite a bit of time in the north, and when we were in Bangkok, there were other things to eat than southern renditions of northern dishes!
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Thanks, pim. I made it the other day, right after you pm'd me the recipe. I used Maesri curry paste, and next time I will make my own curry paste. David Thompson has a recipe in his Thai Food book; I just may use that paste recipe. For ease of eating, I boned the legs and thighs before cooking, but cooked the bones in the curry, and just fished out the bones at the end. Next time I might try it with beef (chuck roast of something really tasty). You have solved the noodle problem. It never occurred to me to rinse the noodles before cooking. It makes all the difference in the world. This is one of the complaints mamster and I had about trying to make this at home -- the noodles. Thanks again.
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Well, Minneapolis rocked tonight. At my house. One eGulleteer. November birthdays. My mom, my best friend's husband, and the almost eight year old Peter. Braises, roasted potatoes (try the Zuni Cafe Cookbook recipe), roasted brussels sprouts picked just moments before The Blanch. I have no photos to post, but also ended up with more "booty" than I provided. My favorite people, good tunes, wonderful food, heavenly aromas. Oh, how I wish Chicago were about 4 hours closer. The tortillas sounded heavenly. I only wish Nero had been here to pour shots, and you, dear Maggie, to tie the aprons. Food and booze = love; grandma did have it right.
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Reminder to everyone to post their recipes on recipeGullet And, remember the copyright issues.
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'Tis sort of a sad day. I pulled the brussels sprouts today. Although the snow that fell today was not the first of the season, it is approaching THanksgiving, and here in the northern part of zone 4, it was time. They are wonderful, and I must have picked 8 quarts. Nice, sweet and little. I also picked rosemary -- covered with snow, for dinner tonight. Add to that that we will be moving sometime this coming spring, and I will leave my beloved pergola. So, about an hour ago, I did what I often do in the winter. Put on the boots, head to the garage to get a broom, and sweep off the table under the pergola, turn on the icicle lights and sit and have a glass of wine and a smoke. I will not see my wisteria bloom again. We will write into the agreement when we sell that I can come and take slips of some of the over 100 perennials I have collected. But that pergola. A new pergola and wisteria will be first on the list of things to do in the new joint. Paul even said "don't worry, Susan, we will make sure that our new house has a very suitable spot for a pergola and a wisteria. Leaving my gardens will be hard. Harder than leaving that front door that my babies came home from the hospital through. Harder than leaving the kitchen that I sole-handedly remodeled. Oh, and then there's that plot that Diana and Paul dug up and planted for our wedding anniversary when I was in the hospital when Heidi was born.
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Thanks, Paula! Nice to know that you are still poking around here. I just love being able to get an answer from the cookbook author!