snowangel

Yikes! The Trusty Kettle has such nice rounded lines; apparently we've been blessed because ours has sat out for just about three decades (in Minnesota, no less) and is still sturdy and trusty -- save a bit o surgery just over a year ago. Spiedies? Do, tell. Diana was looking over my shoulder as I read this and thought perhaps male speedo swimsuits (a sure yuck if you are a current teen), but I assured her that they HAD to be food related.

Marlene, when you grilled pizza, you did NOT use a stone. For anyone interested in novices grilling pizza in the rain, start here and scroll down. Hmmm. I think I'll try grilling pizza again after Labour Day weekend.

Does this mean that my Trusty Weber (circa mid-70's) will eventually die? If so, I'm remembering this trick as a wonderful homage to one of the greatest things ever invented. So, what kind of grill do you have now? Do you grill or smoke very often?

To be within 7 miles of award-winning bacon and not stopping would be a crime against smoked porkdom!

I've discovered a rule of thumb about renovating a kitchen (keep in mind that we are complete and total DIY'ers). Take it to a point of no return while the husband is away. So, show us just how awful your kitchen floor is (bet I've got you beat!).

Begging pardon, but at this time of year, the sandwich really ought to include a ripe, from the garden, sliced tomato. So, back to the task at hand. I have a few of these boneless loin chops on the freezer. No matter what I've done, short of pureeing them, can save them. What would Sir Hugh say to do with them?

I've pretty much just used hickory and apple because that's what I've had easy (read free) access to. But, I've come into some alder, maple. pecan and cherry. So, what do you use for what, given the options?

Glad, Mike, that you're back in smokin' shape. I urge you to try the skin scoring method that Chris mentioned. I did it on my last butt, and it was absolutely wonderful.

Born Mid-Western? IME (in my experience), Miracle Whip is a midwestern thing, only precluded by Spin Blend (which is actually much better) which used to be a Hellman's brand. Hellman's sold it off to someone, so it seems to be only available in non-chain grocery stores.

If you're heading toward La Crosse, you might want to detour to Hayward, MN (just off I90, just east of Albert Lea and visit Nick's Meats and Grocery. They took some big awards this year at the State Fair for sausages and bacon.

Getting warmer. If you looked to the south, you'd be even warmer. I'm loving stumping you folks.

East Coast would be correct! Keep narrowing it down...

On Saturday, August 25, we travel back across the Atlantic. This is a view from our next blogger's dining room: This next view contains some clues as to who s/he is: Guess away!

The Fahning family heads to the Great Minnesota State Fair tomorrow. This will be the 30th year in a row that Paul and I have attended together. But, in prep for the fair, I checked out the New Food section of the web site. Lots of new stuff on a stick -- Coca Cola cheesecake dipped in chocolate, sloppy joes (might be worth a try; it can't be any worse than last years hot dish on a stick), scone on a stick (not that much of a stretch), batter-dipped deep fried fruit on a stick, dixie wings on a stick, corned beef and cabbage dipped in batter on-a-stick (I'm assuming that this is deep fried), and butterscotch cake (cream filled dipped in butterscotch) on-a-stick. For some reason, new last year but missed by me was macaroni and cheese on a stick. There's also the peanut butter hotdog (!), deep-fried crumb coated apple fries (potential there), pork knuckle sandwich (even more potential), kool aid pickles (I'm dubious), Uffda Brat (Norwegian sausage wrapped in a potato lefse) and BLP quesadilla (bacon, lettuce and picodegallo). So, just what should I eat for a quick and small breakfast to prepare me for this Festival of Fried Foods?

F & D Meats in Virginia carries a number of Fraboni products (but not their bacon). But, Zup's carries their bacon (which is outstanding, but a bit too thick for me). Do you do any road trips in Southern or Western MN? Edited to add: How can I forget the K & D Drive-In just south of Eveleth on the east side of Highway 53? And, for a most perfect picnic spot ever, the Wellstone Memorial (also on Highway 53, just south of Eveleth. A most perfect picnic spot if there ever was one.

No Thai here lately, but there will be sometime after the tomatoes and corn is spent. But, eat your hearts out. At the farmer's market last week, I espied a tiny Hmong grandma dutifully trimming the roots off a whole mess of cilantro. Nice long roots. I asked about them, and was rewarded with a stuffed ziplock sandwich-sized bag just for the asking. I now have more cilantro roots in the freezer than should be legal.

It's my impression that sometimes cracking has to do more with irregular water than the tomato type (but I could be wrong; Anne, want to weigh in on this?).

Ah, Chris, I think you've hit on something. If it bears the label "heirloom" does not necessarily make it better. There's a reason they breed these most beguiling of vegetables...

I also have another thought. What's the weather been like? When it was like a drought here, and I was giving my tomatoes "regulation" water (metered amounts) they were fab. But, when we had a whole mess of rain at once, the next tomatoes that ripened were disappointing, and not within character as to what I've seen in the ones with more regular water. Didn't help that they had no water for 5 days (OOT) and then way more than anything should have in a day. Weather does play a part. Another part of it is that they seem to breed a heirloom and still call it a heirloom, supposedly to get something or the other, which is not necessarily in keeping with the original.

Thanks, Steve, for chiming in about Russ Kendall's. The sugar-smoked salmon can't be beat. And, yes to Nokomis. But, as you are heading up, do stop in Cloquet and have a burger at Gordy's High Hat (on the north side of Cloquet on highway 33). If you order fried, order a small order. The fish sandwich is also great, but I think their onion rings are way over-touted. Or, for a truly Minnesota experience, you can stop at the place just north of Gordy's on the east side of 33 at the Family (something or other) restaurant. Their sign is advertising "stop in for our hot dish specials!" (we've not stopped, but the place is packed during regular eating hours (early for lunch and early for dinner, like they do up nort. Is that Jamaican place still open in Gilbert? If so, I've heard wonderful things.

Chris, have you looked at any of these Presto electric skillets?

Our next blog starts on Saturday, August 25 (yes, and odd schedule) and you'll see a couple of teasers in the next couple of days.

Tell me more, Karen! I have a brand new pressure cooker.

David, that sounds wonderful. Chris, what I am seeking is more on the order of the emulsification -- not just corn kernels floating around in a thin liquid. I'd better get experimenting. We have tons or corn right now.

How do you make creamed corn to approximate the canned stuff?