snowangel

My knowledge of Indian cooking is just about zippo, but what about eggs? Are they contra-indicated for your father? I know that in Thailand, visitors bring those in hospital egg dishes (as did my Thai friends when I had my children). As my friend Vipa says "lots of bang for the buck."

If a person has a crock pot, why would said person used canned "baked" beans?

Winnipeg Folk Fest mug. No other will do. It's the right size, and the memories (combined with the caffine) sustain me. Sigh. It was a great vacation.

Jaymes, Jaymes, Jaymes, are so you far from childrearing that you have forgotten Everyone's Best Friend -- The Timer. Use it for grilling. Watering the lawn. Monitoring kid's time on computer. Napping. Endless uses. Just today, I had that final root (the one the endodontist missed on Xmas Eve; but I did get a FULL refund) reamed out. Felt like hell. Had a pot of chili going in the crock pot. But knew that I had a child to get off the bus. Set time, lay down on couch. Set timer 2" from ear. Wake in time to be somewhat alert when child gets off bus. The most valuable appliance in my house? The Timer. Mine is wonderful because if for some reason you miss hearing it go off, it starts counting backwards. So you at least know by how much you blew it.

How long does the really good stuff last (kept in cool, dry, dark place)? My sister and her husband brought me two bottles from Italy. One is sealed, the other not. This stuff is way, way, way good. No, it's not for cooking. Yes, a little goes a long way. Bears no resemblence to the "grocery store" stuff, which is usually vinegar and sugar!

John Schumacher, chef at Schumacher's (a small, elegant hotel in New Prague with a wonderful restaurant) features a lot of game (here it's mostly wild game) on his menu. He has also authored several cookbooks: Game/fish cookbooks by Schumacher

Aim for Chestnut Crabs. Available in MN, but only if you know the orchard owner and s/he feels like sharing. As I recall, they are usually planted for pollination, not for sale, but are so wonderful and are getting so popular that some orchards are planting them with an eye to selling the apples. They are small -- bigger than one typically associates with ornamental crabs, crisp, and that first bite is very tart, but a mellow sweetness starts to intersperse with the tartness. They are divine. Just what an apple should be. For cooking, there's only one choice for me -- Haralson.

Salt. Meat. BACON. BACON. BACON. Carbs. Eggs. I've been known to whip up Eggs Benedict for a snack. Or a bacon, lettuce and hummus (or tomato, depending on season). None of my PMS munchies are simple. Gotta dirty a bunch of dishes and then bitch about it. No sweet tooth here, either. Especially in the morning or late at night.

Your library lets you check out 43 books at a time?! The 43 is cookbooks. I also have 6 mysteries, 2 non-fiction, 3 fiction, and Peter has 23 books checked out. Oh, and I think Diana has 8 checked out. Minneapolis Public Library rocks. You can check out unlimited (I think), they have a great selection of current DVD's and videos, and an awesome selection of cookbooks. And on-line reserving (they e-mail you when book is in) and renewing. Plus our branch is 4 blocks away.

I'd think you need to get theyself, oh one with the girlish figure, to a superette. Get a little bag of fritos (the kind to put in school lunches), a single serving container of Hormel chili, and a very small package of velveeta (good cheese is wasted on this delight). This can be done on a small scale.

I only own 76. But, can we count the 43 that I have currently checked out from the library?

No. The newer editions take note of different ethnic cuisines, but if I were looking to cook Thai food, for example, I'd get a Thai cookbook. I think I also read that they have "lightened" some of the recipes. I'd stick with the one you have. It is a classic.

Pork: shoulder. Beef: NY strip steak. Chicken: Thigh. Fish: cheeks. Turkey: none, unless smoked. Duck: crispy skin. Lamb: chop.

Helps if you learn on a really soft knife. Not only does it need more frequent sharpening (more practice!), but there's more of an encouraging sense of instant gratification, and it's easier to re-do it if you aren't happy with the degree.

Recipes are on index cards. I have these index card thing "boxes" that hang under the counter, and the handle is constructed such that you can prop a card there, so it's visible, but you don't have to touch it and can't spill on it. I file them immediately, and if I try something I don't like, I pitch the card or make notes on possible improvements. Recipes from the newspaper or magazines are pasted on a card. These "boxes" came with indexes (standard stuff -- appetizers, bread, meat, etc.); I turned these over and wrote my own categories. I have three of these, and I think they are about 10" deep.

Larb Growing up in Thailand, the first larb I ever ate was with raw pork. I now make this version; my Thai friend (and former nanny) taught me how to make larp this way. Can also be made with beef or chicken, and I have also made it with raw tuna. Larb has quite a following on eGullet as you can see from the thread in the Cooking forum -- Larb Laab Larp, the thread. Be warned, there are a lot of pages! 1 T Toasted Rice powder 3 T Lime juice 3 T Chicken Stock 3 T Nam pla (fish sauce) 6 tsp Ground red chilis (dried, not fresh) 4 Shallots, minced 1 Stalk lemon grass, bottom portion minced 3 Kaffir lime leaves, chiffonade 3 Scallions, thinly sliced 1 tsp Powdered galangel 6 oz Pork, chopped in food processor or with cleaver Lettuce leaves Sticky rice (optional) NOTE: For toasted rice powder, you can purchase or make your own. I prefer to make my own, toasting raw sticky rice in a wok and grinding in spice grinder. NOTE: For all of the ingredients except the galangel and toasted rice powder, quantities are approximate. I often up them by 15-25%, depending on how I want it that day. I often add Thai basil (depending on availability) and/or cilantro; some like it with mint. Poach ground pork in broth in wok or skillet. Add remaining and heat. If you want it spicier, you can add thinly sliced bird chilis. I usually opt to reduce the amount of ground chilis and add the bird chilis. Serve with lettuce leaves and/or cooked sticky rice. Good warm or left-over (better at room temp than cold). Great for appetizer, lunch, dinner, mid-night snack, whenever. Keywords: Thai, Easy ( RG207 )

My father, a butcher in a former life, maintained that if you are old enough to use a knife, you are old enough to know how to sharpen one on a stone, and old enough to hone on a steel. Diana (12) has known how to use a whetstone and steel for 2 or 3 years now.

And, they make it easy to find the recipe without looking it up in the table of contents! I recently gave a friend her own copy of a cookbook that has been a favorite of mine, and she did ask me to mark it up and make notations.

Same here, and I think I got the Farm Journal "Let's Start to Cook" book at about the same time. Diana's first cookbook was Michael Field's Cooking School. I gave it to her for Christmas a little over a year ago. She felt that the Betty Crocker one was "inadequate."

Worse yet was the vegan, whole grain, sugar-free german chocolate cake" that was available at the Wedge (in Minneapolis). To what purpose?

Green curry Be careful not to shake the can of coconut milk. I learned to make this when I was growing up in Thailand. I use Maesri or Maeploi curry paste. You can use boneless chicken breasts (1 or 2), cut up into bite-size pieces, or go the more traditional route, which is to take a cleaver to a few pieces of chicken -- with bones in -- wacking them into 1-2" chunks. If you go the latter route, simmer (over very low heat) longer. 1 Can coconut milk T Green curry paste Chicken (see intro above) 1 Onion (optional, cut into wedges) Small, round, white and green Thai eggplants, halved or quartered, depending on size Pinch sugar Nam pla (fish sauce) to taste; I prefer Tiparos brand 1 Handful Thai holy basil leaves Open can of coconut milk carefully with can opener (not church key). Spoon thick coconut cream into saucepan over medium/high heat. Coconut milk will separate; stir in curry paste. Cook for a minute or so, then gradually add coconut milk. NOTE: I often reserve a couple of tablespoons of coconut cream so if the curry is not spicy enough, I can heat this up, add more curry paste and add to the finished curry. When at a simmer, reduce heat and add chicken. If you've used cut-up boneless breasts, cook for just a few minutes and then add the eggplants. If you've used wacked up chicken (including dark meat) with bones, cook for 20 minutes or so (longer is OK) before adding eggplants. Cook until eggplants are barely tender. Taste and add sugar and nampla to taste. When ready to serve, remove from heat and stir in basil until wilted. Serve over jasmine rice. If I'm making this dish in advance of serving, I will usually wait and add eggplants and basil when I reheat just before serving. Keywords: Thai, Easy, Main Dish ( RG193 )

Remove from freezer. While lid is still on, run warm/hot water over bottom of container until contents come free. Turn container right side up, remove lid. Turn container over, plot contents out.

My secret to cooking anything (especially over heat) is The Timer. Keeps one on task. The best of intentions can be sidetracked by owies requiring bandages, ringing phones, overflowing toilets, an engrossing book or crossword puzzle, relief of a full bladder, or the myriad of other assorted tasks and details that clutter our lives.

Agreed. My friends don't call me "Sparky" for no reason. Blowtorch is also multi-purpose. Light grill. Loosen rusted on bolts, etc.

Time to bring this one back to the top. Ribs have been on sale constantly here. Also, Eddie, see my post (just prior to this one) about the non-bbq'd ribs. Help!