snowangel

My personal, ancedotal experience is that your wife is correct. In the 1950s those were the ubiquitous tongs, at least in my parents' house; there was no other kind. ← As my mother couldn't retreat anything except a hot dog with these type of tongs, I illuminated her with a pair of locking tongs, which those scalloped tong parts. Revelation! Even more of a revelation when I told her she should free up some drawer space by getting rid of the old ones.

I did this last year -- I slow roasted tomatoes (halved, cut side up) in olive oil on a foil-lined sheet pan at 250 degrees until they seemed done. Cooled, and froze in containers, topping with some of the olive oil to prevent ice crystals. I made viniagarette with the leftover oil.

I have inadvertently frozen gazpacho, and it thawed just fine. I'd think that anything pureed would that just fine. Sour cream does not freeze well, however...but, on the other hand, if you want to add some tang, I know that if you freeze buttermilk, the "heavy stuff" in it freezes at the top (another inadvertent lesson).

Hmmm. The Velveeta as fish bait has serious potential. Maybe I should pick up a little box of it? But, never, ever do what a friend does. Do not grind up velveeta and a can of spam, smear on squishy burger bun halves and broil. Cowboy sandwiches, a favorite of their families. Our family of five could not make it through a half of one, and their dog viewed it as a ball to kick around. But, velveeta stirs of many memories for many people. Part of parcel of childhood for many.

So why does every single pre-sliced burger bun I've ever bought have such a thin bottom and thick top? I don't notice the same unevenness in pre-sliced hot dog or brat buns. My guests think I'm odd when, on the now odd occasion that I use pre-sliced buns that I serve them "upside down." What gives with the thick top half and the 1/4" bottom half? Assuming that the burger is juicy, it simply dissolves. (Yes, most often I buy unsliced buns and do them up right, but sometimes I get pre-sliced, or someone brings them over.)

Grill way more meat than you could possibly eat, nuke or grill the sweet corn, and make sure and have plenty of tomatoes and good bread. Grilled meat one night with corn and tomatoes, then for the next few nights, chicken salad sandwiches, sliced steak sandwiches. And, if it's really bloody hot, just stand in front of the fridge door, in one's skivvy's and eat cold leftover meat in one hand, a tomato in the other hand, and feel that cool fridge air.

This recipe has won some great reviews.

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Are there any U. S. foods that you miss that are unavailable?

I see these, too, all of the time at my local Asian Market, so I am staying tuned for suggestions! John, one of the things that has so enchanted me about your blog is all of the water. I'm a cabin nut (fortunately, I married into one) and I'm bereft when it comes to living landlocked. I look forward to the periwinkles, and have loved coming home from our big water to look at your even bigger water.

Do let me know what you think of the brandywine's and the cherokee purples. I have a definite opinion on this one!

Your blueberries look quite a bit bigger than those we get at The Cabin. Our's are short little plants that grow on recently logged outcroppings that are primarily granite. But, if you want to really eat a Great Blueberry Pie, buy a mess of them and make this.

No, not England. I do believe we go (to a country) where no wo/man has gone before in eG foodblogdom.

Does "home shopping" count? My friend was lamenting the demise of her bread machine. I had one, used once, and offered it, pending her offer. She had a NIB Krups meat slicer. Trade made, two happy customers, each rid of something that neither used but which was taking up shelf space. I have another friend, Dianne, and we regularly foist off cookbooks which I don't want for those she doesn't want. And, the best part of this is that if there is the odd occasion that I want to refer to a recipe in one of them (and she, likewise), we're only a phone call away.

What kind of tomatoes did you get? Report on variety names with opinions, please!

Dinner time in the Fahning household is whenever Paul gets home and I can get it on the table. Much later in the summer when we're on the deck and we actually have light after 4:00 pm. Oh, and then, if one is fixing a new recipe, there's the "cook for" and actually done times... But, we always sit and eat as a family.

Oh, my. As one who can only eat a bite or two of lobster (don't ask why), I am in awe. But, you've shown a few vegetables. Local? From your own garden? And, I'd think seafood and sweet corn (just look at my avatar) are a natural.

Then there is my favorite. A Thai salad, often served with satay or tod man (sp?). Cukes, fairly equal amounts of vinegar and sugar (sugar dissolved), a mess of sliced bird chilis and some sliced shallots. Let them sit for a bit and oh, my. What a great condiment//salad.

Now, for what's to come, we once again travel across on ocean. This person has blogged before, but I'm wondering if you'll guess from these photos: S/he takes us to a favorite place (first photos) and shows us a portion of a Christmas buffet. So, just where are we going, and who are we going with?

Think just half way between supermarket thick and thin. I just wonder what I should use in a primitive environment to measure the thickness. Hmmm. Time to put the thinking cap on and photo some thick and just right bacon thicknesses.

Since no one is guessing correctly, one more clue:

Our great state, the one of 10,000 lakes (at least) has more meat markets that make their own sausages and bacon that you can count on the digits of all of my extended family. But, what is the deal with ultra thick bacon? It is like smoked pork that hasn't been cooked long enough, and then fried. Then there's the average supermarket thin, which crisps too crisp and way too fast. But, I have hit on two perfect bacons. Hackenmuellers in Robbinsdals will cut to order, unlike a mess of places that only sell cryovaced stuff in what they deem (IMHO, too thick) the proper thickness. And, then there is McDonald's Meats in Clear Lake (click). They have the thickness perfect. The right amount of fat renders out, you don't feel like you are eating smoked pork that hasn't reached it's prime temp. They are "da bomb" (according to the kids) for breakfasts and for BLT's. Just this last week, I had the opportunity to sample Fraboni's bacon. It would have won an award with me had it not been so thick. Now, for me, bacon should be thick enough to stand on it's own, but not TOO thick. There's something to the flavour/thickness ration in my mind. If I want smoked pork, I'll smoke a butt and pull it. If I want bacon, I want bacon. Perhaps I'm alone?

Head West. Across an ocean. This person just may have blogged before...

Correction: This blog starts on August 6! Edited to add: No, it's not England.

Oh, my. My future in-laws "hosted" our rehearsal dinner, and when the check came, pointed to Paul and I and said that "they will be taking care of it." As Paul blanched (we didn't have enough in the checking account to cover the check), my dad more than quickly assessed the situation, and said "I will take care of the details and Paul and I will work it out later." No one was left in the lurch, no one was embarrassed, and the staff was very well tipped.