snowangel

This is a great recipe, and packs enough flavour that you won't miss the bacony goodness too much.

Diana, leftover chicken -- was there any? If so, what will you do with it? Oh, and do talk about bread baking. I swear that I'm bread impaired...

Beautiful, Bruce, and you have inspired me to check this cookbook out of the library (remembering my file that if I renew it the max number of times, I will hie myself to the bookstore to buy it!). Sort of Mexican in our house tonight -- leftover smoked turkey enchiladas, loosely bound together with a green sauce (tomatillos, cilantro, poblano peppers, a couple of roasted jalapenos, lime juice -- thinned with a big of chicken stock) and topped with sour cream and more of the green sauce with a bare sprinkling of cheese. This is probably one of my favorite uses for leftover smoked pork and turkey!

Be still my beating heart. The very thought of a fresh picked ear of sweet corn, first of the season sets my knees to quivering. Just once did the husband drive by a stand, not stop, and remark, upon arrival at home that "there's fresh sweet corn." He had a nice long drive back to The Place, and has never committed such a crime since. Oh, my, fresh and just picked sweet corn. Add that first tomato from the garden, and I think we've got Eden.

I love them, and always have them on hand. What I've done in the past is just open the can and dump the contents into a Tupperware-type container. Should I be doing something different? ETA: Since a can often lasts me a year, should I be doing some "maintenance" on the Tupperware-type container in the meantime?

Our next blogger starts on Monday, January 14 (is it really already 2008?). S/he hails from not too far from one of our current bloggers, and there is a clue or two as to from when she hails in this first photo: Oh, and s/he has published a book! And, no, I'm pretty sure she doesn't have a show on the Food Network, nor has Lynn Rosetto Kasper interviewed her. I don't often give many clues past the photos, but our current blogger's first name is quite possibly one of my favorites, and one of the most beautiful.

There's a local dim sum joint that makes a most wonderful squid dish (braised, I'm sure, but served in little bowls in steamer thingies). Finally, I screwed up the courage to ask what was in the dish. The young waitress returned from the kitchen and said "squid, garlic, soup stuff made with chicken feet, and MSG. But don't tell anyone we use MSG." I think I'd better get a bag or a container and experiment. I've tasted tonight's braise, and I'm thinking I wished I had some MSG. When during the cooking process is it added?

Add Dorie's baking book for me ($8.99 at Home Goods because the dust jacket was creased!)

Check out this one.

My very close by Asian market always has tons of it, super cheap, and it always looks good, so I buy a big bunch. I add it to curries, prik king, and a favorite dish of mine -- ground or minced pork, stir fried with a lot of garlic and chilis and enough basil that the basil is a focal ingredient, not just a bare flavouring. What else should I be doing with this Thai basil beyond Thai cooking? BTW, I have successfully used it in a few Chinese recipes that call for purple perilla (which I can't get unless I grow it myself)?

Talk hydration, gang. Water, coffee, tea, diet pop, bottled whatever, alcoholic beverages all in the context of weight loss, body image, working out, etc., etc.

A way serious moment of maternal pride -- Peter's first pleated potsticker: Mine is in the background, but then again, I've pleated a ton of them. Oh me, oh my, this kid also thinks that "fish sauce is where it's at, Mom."

Have you and Ellen kept up with each the whole time since whippersnapping? Oh, and Sandy, do you always bring your lunch to work? Do they have a fridge? When I worked outside the home, I'd keep hardcooked eggs, a big bag o mixed greens and an ample supply of homemade dressing in the fridge (which was safe because I cleaned it out regularly).

Thanks for the update on the corned venison. As an update here, we've had more curry, venison larb ( ), sloppy joes, tacos, more curry, a couple of pot roasts, and I'm thinking of a combined fatty pork and venison rendang. As I said at dinner the other night "You asked for chicken? I thought you said venison!" I figure I still have another 100+ pounds to go through. As I said to the kids "Be careful what you wish for, you just might get it!"

What sort of liquid are you using in the pan to contribute to the "burble"? ← No liquid necessary, believe it or not. The shallots must release the liquid? Once you add the chicken, just stick on the lid and put the heat on low, low, low. ← How long does it take on average, Susan? ← Megan, I want to say that the chicken "braises" for about 30-40 minutes, and I usually baste it a couple of times with the liquid that accummulates. (BTW, shallots brown really fast -- just shake the pan over high heat). This is one of my family's favorite chicken dishes. I've done it with whole cut up chickens, or just thighs, or just breasts (my least favorite part of the chicken, but this is an especially nice preparation for it. What's not to like about a dish with two ingredients (oh, make that four -- salt and pepper) and you can easily peel the shallots while the chicken is browning. The only disappointment is that the lovely aroma tends to dissipate by the next morning!

What sort of liquid are you using in the pan to contribute to the "burble"? ← No liquid necessary, believe it or not. The shallots must release the liquid? Once you add the chicken, just stick on the lid and put the heat on low, low, low.

Our next blog starts on Monday, January 7, and features not just one, not just two, but three bloggers! We remain in North America (we'll likely see sun and snow!), and like most blogs, this one has a theme. A photo from one of our bloggers: Two from another of our bloggers: And, from our third blogger: Not only will those who once again vowed to eat healthier with the New Year get some motivation, we will also learn just what a small world it is. I'm excited!

A favorite here is out of Michael Field's Cooking School. One cut-up chicken and 15 or 20 whole shallots, peeled. Brown the chicken, remove, brown shallots, return chicken to pan, cover pan and let cook at a bare burble until the chicken is done. Perfumes the house beautifully.

Peter, peering over my shoulder as he looked at your's, wonderer if da boysz have rejoicedi n Butt Talk like he does! But, what a bodacious butt. Glad to welcome you to the fold. Nothing better than welcoming a fellow member to the Order of the Butt, even if you prefer them not nekked.

Chris is correct -- this is not an exact science, which is part of the charm, I think. I've had boneless butts take longer or less time that bone-in butts, and visa versa. I think a lot of it has to do with the amount of connective tissue, which I'm sure also affects the temp at which your butt will stall and how long it will take to climb out of the stall. Patience, you will be well rewarded.

I know that at my LAM (Local Asian Market), they sell far more Tiparos than any other brand. I've been a Tiparose girl since the late 60's when I lived in Thailand, but I'm wondering if this "turn-over" factor is important?

Thanks, Heidi. Appears on the W-S web site that they still have them, and I think I'll call my fairly local W-S and see if they still have them in stock or whether I should order. No kitchen should just have one pair of tongs, and come to think of it, The Cabin could use with two pair -- one for the grill, and one for the sweet corn ( ).

We are so sick of hunks of meat and "Midwestern" type food that my kids and husband are begging for Asian tonight. It will just be the five of us; the teen is having some friends over later in the evening. I just hope I can stay awake until everyone is gone!

Verjuice is going to continue posting through tonight -- a special treat for us (and her guests) is planned!

Ah, Bruce, it just warms my heart to hear of another convert! Question: did any bits just happen to fall off and into your mouth as you were determining just when to remove them from the Bullet? Do let us know what's up next, and now starts the quest for more kinds of wood. As you drive by apple orchards late this winter, ask if they have any tree-trimmings they want to get rid of. I'm lucky in that one of my best friend's in-laws own an orchard. Oh, and yes, to echo Heidi. Regular spare ribs will win out over these, I think. And, no matter how much you're smoking, there's always room for a few sausages for another day...