snowangel

Franci, you might want to also check out this topic on dumplings. Ironically just clicked on this topic and I'm making pot stickers for dinner tonight. I always make a ton and them freeze them (raw) to cook while still frozen. It makes for a darned quick meal.

The food mill is definitely too labor-intensive for processing large batches, but for single servings, we found it invaluable. I never made baby food, per se, but rather we used the food grinder at every meal. Our kids ate what we did; ground pre-teeth.

Chris, thanks for bringing this book, which I own, up. I've had it for quite a while, and the first dish I made was the Cousin's Zane Beef, and I'd have to agree with you. It wasn't bad, it just sort of "was," so I put the book back on the shelf and hadn't looked at it again until you brought it up. I appreciate your notes, and have marked the book accordingly. Martin Yan's beef dish looks like a winner, and a pantry meal for me. I'll report as I cook from this book (keeping in mind that any beef recipes will be venison recipes as I still have a freezer full of the latter). Oh, I know the eggplants photoed above as Thai eggplants, commonly added to Thai curries.

They butter the bun before toasting it. Not scary, and they do make a good burger. Peter and I had lunch at Smashburger the other day, and it was quite good, as was the milkshake. We did not like their fried onion strings, and didn't try the fries. In fact, we liked these burgers a lot. No drive through. Order at the counter and they bring you your order.

I'd never really thought of fish sticks (too many really crappy ones in a school cafeteria) until I tried a sample of the Costco brand, which are quite good. Did I buy them? No. But, the fish taco idea has me adding them to the list for my next Costco run.

Back to your meal, Chris. From whence the recipe for the pickled beans with the pork? I've let Land Of Plenty lay for too long. Time to pull it out and set it on the night stand.

We're returning the toys we got and buying a furnace instead. Oh, and paying college tuition. Such is life. I really don't need more toys, and I can get the books out of the library.

Chris, which recipe did you use for the beef "crack?" For the peanuts?

Chris, how many folks did you have? How long did it take to do the dishes?

Chris, your preps look wonderful. We're sort of hanging loose on plans for tomorrow -- we do need to stay close to home, but have multiple meal options!, given that our furnace appears to have is in the midst of death throws (yes, at the beginning of a long weekend).

When you have three little kids, who are screaming because they are hungry and wet, a chain restaurant fills the bill. They will have food that appeals to them, and restrooms. And, if you tip nicely, you don't mind the mess they've leaved. So, it's not local and sustainable and all of that; it fills the bill. At that point in our lives, fast or chain food made for much easier car trips.

Chris, you've given cause to pause, and I'm going to embellish my menu. BTW, the punch sounds wonderful, and I just might do a riff on this. In your starters, you mention shrimp and pork dumplings. Pot-stickered or steamed or boiled? Got a good recipe? I'm leaning toward a soup as well, and probably Tropp's corn soup. Drop dead easy, and it will help me Clean out the Kitchen. Little kids really like this soup. Edited to note: although I would prefer a broth soup, gotta keep those young ones without teeth in mind.

A friend and I got together at her house for breakfast on Saturday. Her toast, well, was not toast. Think warm bread. Toast should be toast. Dark. Nor burnt, but dark.

My, you are nice. I offer two things at every meal -- Take it or leave it.

Just two -- pay more attention to these two topics: Cookbook Roulette (so, just how many cookbooks do I have that almost never get used?) Don't Shop Now!. Tis time to use up everything. Just how many kinds of mustard and vinegar does a person need? (Let's not even mention the 150 lbs. of venison in the freezer.)

Chris, that seems like a lot of food. How many folks? Ditto on your thoughts on soup. They want it as a separate course, and get crabby waiting for "the meal." Also, you mention dumplings. Steamed or pot-stickered (is that a legit verb?)?

Interesting that you mention this. Last night, my folks were over for dinner and we talked about our Christmas Day meal. Mom has a nice flounder in the freezer, so we are going Chinese -- doing a steamed fish, with the inspiration from Barbara Tropp's tome. Time to hunker down with my other Chinese cookbooks and come up with some sides. I should add that our Christmas Day tradition is to do something different every day!

It will keep forever in the fridge. Keeps for months in the cupboard. The big containers are so much cheaper.

I think it's also important to remember that your local Asian market can fill more needs than just Asian cooking. Fish? Meat? Produce? They all apply to more than just Asian cooking, and I use my Asian market for both types of cuisine.

Part of procrastibaking is going through the recipe books and recipe file to decide what you want to bake. For me, it's cookies. Actually, it's making the dough, then baking one dozen and freezing the rest of the dough so fresh baked cookies are just moments away. Speaking of procrastibaking, watching venison thaw and turning the package over and over again is a really nice way to avoid cleaning the bathroom.

Interesting that you raise this. The College Student is Now a Vegetarian. We've always done wings, deviled eggs, etc. for our family tree-trimming. What do I do with a veg?

I hope no one takes me wrong. We liked the smoked fish at Northern Waters. Their plain smoked salmon was a bit salty. But, I'm sorry, we've been doing Russ Kendall's for some 30 years. There is the atmosphere. There is the Finish Grand-daughter with dread locks. There is the location. Its not chic. Next time, it's Russ's. We're accustomated to the taste of their fish, and it wasn't as salty. Call it tradition. Hopefully, the road construction on scenic 61 will be done soon, but it won't deter us. We know the backroads well. But, we did get bacon and sausages from Old World Meats in Duluth, and I will report after we've eaten them. Their Bloody Mary beef sticks are wonderful, as is there jerky. Not too wet, but tjust the right amount of dry. One of the things that got me about Old World Meats is that even the young men behind the counter know their way around meat. A 25 year old man that knows all about a tri-tip! We'll be back.

This may not apply to your Son-in-Law, Maggie, but in our household, hunting or fishing gear would be well appreciated (who knows, it might actually be fashionable). I have actually given a shotgun as a gift. No comments, please. But to think of something different, how about a home-improvement gift that would fit the bill? Propane torch (cooking related -- creme brule or starting the chimney for the Kettle)? Extension ladder (fruit off the tree; don't laugh, we're actually giving an extension ladder this year for a gift to my FIL so we can handle the deer easier)? Or, Maggie, you could knit, with feltable wool, some potholders, or a tea cosy, or oven mitts. Or, make a casserole cover? Or do like Diana and chop some wood and make a salad bowl? I'm paying college tuition, so I'm all over making stuff, and repurposing stuff I have on hand. Home shopping. But, I do like the idea of a kaffir lime tree. I have one, and I harvest regularly.

Thanks, Nancy and Dave, for the recommendation for the Northern Waters Snokehaus. I'll force my husband to turn off of thre freewya and head to Canal Park this weekend. And, we'll stop at Old World Meats. But, we will also stop at Kendalls's. It's been part and parcel of our life since the early 80's. There's a certain charm to those businesses along Scenic 61. I'll report back after this weekend. Edited to add: What should I get at Northern Waters? I'd prefer to get smoked fish, local and not farm raised.

I think there are a few things can affect the taste of wild game. How old was the animal? How good were the year(s)? A young animal in years that have had kind winters are vastly different from those who are old and have endured many tough winters. And, then there's field dressing. If it's not done correctly, it can wreck it a good piece of meat.