snowangel

I think cold meat loaf is great, but cold hamburgers are awful (cold meaning out of the fridge, not room temp). Why?

I've noticed that I have better luck slicing thin and even when I put the item to be sliced diagonally (in relation to my body) as opposed to parallel to me. Maybe I'm just off kilter?

We all love cold meat, too. I'm thinking that part of the appeal is the texture. My child with disabilities has some oral motor sensory issues, and texture is as huge a component as taste when it comes to what she will and won't eat. She won't eat meat when it is served the first time around, but will when it's served the second time around -- cold. As I was devouring a piece of cold chicken this noon, I noticed that it had melded into a much more texturally homogenous piece than it had been when it was served originally (roasted). It is interesting to watch her eat -- she rolls the food around in her mouth to check out how it feels before she concentrates on the taste. I've also noticed that someone mentioned adding crunchy salt, which does provide a nice textural contrast. Interesting, too, that I don't think anyone has mentioned mixing the cold meat with other ingredients -- rather, they prefer to serve it on the side.

This reminds me of a song by Webb Pierce (Pearce?) -- There Stands the Glass. Probably the most misserable drinking song ever written, about the most miserable soul in the most miserable dive. Check it out.

Stand-Up Frank's in North Minneapolis. If you go, don't go with a Yuppie who will insult the regulars. Close second was the now-defunct New Wonder (defunct because they were also a purveyor of sawn-off shotguns.

What a nice ending to a trip! Are you starting to see the light at the end of the tunnel?

Interesting, because in both Thailand and China, they use absolutely every scrap of the chicken.

Is the chicken skin thrown away or used for something else?

Yes, that was me. I was quite curious if they whack up chickens in India as they do in Thailand -- sort of a "big" dice (like 2" pieces) with no real regard for a "neat" cut like is usually done in the U. S. Our cook in Thailand believed that if one didn't "open" up the bone, you would not get as much flavor. I also assume that in India, chicken is usually cooked with the skin on.

Suppose they've done something to the eggs so they don't spoil (pasturized or heated or something?)?

Vegamite.

I have a ton of delicioso (sp?), and need inspiration. I've just spent the better part of 2 days glazing every damn window in the house, and am feeling rather glazed over myself. I'm sure, too, that within two more weeks, I'll have a ton of other varieties of squash.

One cup of sugar, one cup of heavy cream (grandmother's used to skim it from the top of the milk jugs), enough cocoa to make it "look right." Helps if you stir the cocoa into the sugar before adding the cream to avoid lumps. Cook until soft-ball stage. I think some people would use a thermometer, but I learned by looks. It boils high in the saucepan, then the level of boil seems to lower. Just about the time when you can see the bottom of the pan when you stir it and the boiling bubbles are "splat bubbles", remove from heat, and beat until it's of spreading consistency. Spread fast. This frosting doesn't work well if it's really hot and humid -- it just sort of slips off the cake. Licking out the bown and the spatula is the best part. In fact, such the best part that I often double it just so we can eat the frosting. It's just like candy -- fudge -- only "more pure" (as my great grandmother used to say).

My crowning achievement was not actually mine, but my daughter's (live vicariously); her name is Diana. At just over age 10, she prepared an anniversary dinner (for our 20th) for Paul and I and the three kids. Menu: Roasted chicken (from Marcella Hazan). In order to keep this a surprise, she asked our neighbor when she grocery shopped and Diana gave her money to buy a chicken). The neighbor kept the chicken in her fridge for one day. Mixed greens with pears, walnuts and blue cheese and balsamic vinagarette. When I later asked Diana how she selected this salad, she said that she went through the fridge, found lettuce (which I always have), a hunk of blue cheese that was just the right amount. The freezer offered a bag of walnuts, and the fruit basket a pear that was just perfect. She has been making balsamic vinegarette for a couple of years. Roasted new potato. She cut them into quarters or eighths, to get them into equal sizes, tossed them with EVOO. Garnished with tarragon fresh snipped from the garden. She also roasted individual garlic cloves, and knew how to time the whole thing. Dessert was a heath bar brownie recipe from Maida Heatter. She had to bike to three convenience stores to get the heath bars. The day of our anniversary, Paul was at work, and I was at a conference. Heidi's aide was with the kids, and since she was pretty busy with Heidi and Peter, I know Diana did this on her own (other than procurring the chicken). Everything was done at the same time. The table was set beautifully with my great grandmother's china, and she had even gotten a bottle of wine from our "cellar" (basement). She had snipped flowers from the garden and they were floating in pyrex custard cups (so we could see everyone and not be hidden by a large, tall floral thingee. All of this, and she wasn't even 11 years old. What really impressed me was her ability to look at what we had (other than the chicken), and figure out what to do. Somewhere along the line, I must have done something right. And, the kitchen was not a pit when we sat down to eat.

Agree fully. If I want chocolate cake, I will make chocolate cake (from great, great grandmother's recipe with to-die for fudge frosting with only cream, sugar and cocoa; ask for recipe if so inclined), but if I want a brownie, I want a brownie -- crispy, chewy edges and gooey inside. Chocolate cake and brownies each have their place, but are distinctly different.

Got a link for this?

Any hints on extending the shelf (refrigerator) life of ginger?

There's a German deli in a very German town just south of Minneapolis that also makes a salad of very thinly sliced red onions with this same dressing, sans the parsley, but with poppy seeds. Anyone have any ideas what this dressing is? I think a miracle whip-tasting dressing most closely approximates this, but that's not quite right, either.

Have you checked out Maida Heatter's Great Book of Cookies - either the first or second one? She has a terrific selection of brownies. I particularly favor one in the second book, which is sort of an odd recipe. If you want it, PM me and I'll get it to you (I think because of copyright I shouldn't post it). Sometimes I like them with additions, sometimes not. And, I always want two brownies (if not a whole row) -- one from the outside with the chewy bits and one from the inside. If they are really gooey, I like them frozen -- eaten straight from the freezer. With a glass of milk or a beer (I don't really like chocolate with raspberry or orange, but do with beer).

Dijon is a requirement in our household -- whether it's mayo or vinegarette-style.

I know they don't hold an edge, but it's really hard to undo almost 40 years of training (I learned to sharpen a knife when I was 5). And, the wooden handles don't really bother me because I put them in the dishwasher (yes, I know, boo hiss). I do have a Wusthof, but don't really like it because it is so hard to sharpen to that nice 15 degrees. Any suggestions for something that isn't as soft as Chicago, but isn't as hard as Wusthof? I am looking to replace some of my knives.

My dad was a butcher in a former life, and at that time (don't know if it's still true), butchers used "soft" knives -- however, not "bendy" knives. I grew up with the expectation that if you were old enough to use a knife, you were old enough to learn how to sharpen properly. If you don't know how to sharpen a knife, get an inexpensive, soft knife and practice -- it's much easier on a softer knife than the expensive carbon ones. I have a 20-year old set of Chicago Cutlery (no comments, please), and one thing I really like is that they sharpen so easily, and I can get than 15 degrees that I like so much. If sharpening a harder knife if difficult, try softer ones. My stone is always within easy reach.... My friends are always amazed at how much sharper my knives are than theirs.

The following link refers to baskets of assorted cultivated mushrooms, including morels: http://www.earthy.com/cgi-local/SoftCart.e...E+delight+mainm

I may have missed this, Rachel, but are you integrating sound (speakers, stereo) into your kitchen? If so, how are you doing it? I gotta have music when I cook, and our family's gotta have music when we eat. I currently have bookshelf speakers, but as I'm progressing with my own remodelling, I'd like a more "elegant" integration.

Eggs for me Paul (husband) said steak Diana (12) said garlic Heidi (8) indicated brie Peter (6) said fruit (when you're six, you can't pick just one)