snowangel

So, I went shopping today, and got just about everything essential. The things I didn't get were because my list wasn't detailed enough. I was just flat sure that the ddaun salam was in a the freezer case; but it's dried. I was convinced that the asam was in a jar, but no, it's in a plastic pouch. But, other than candlenuts and shrimp chips (again, I hadn't done enough remembering to know just what should be in them or the recommended brands to make an informed decision). But, I was pleased that my Asian market had just about everything, and pleased that I could find it. I'd have asked for help, but the place was mobbed. Gives me a good reason to return next week, and pick up a bahn mi (they were mobbed enough that the deli was depeleted).

Bruce, what kind of rig did you use for grilling the sate? I'm trying to figure out how to get the first in the Trusty Old Kettle high enough (coal wise; the grate is not height-adjustable) to get the wonderful char. BTW, last year, during the grilling and smoking blog during which it did nothing but rain, we broiled chicken sate, with less than stellar results.

I also find photos of obscure ingredients (Asian herbs and vegetables) are really helpful.

When we poach eggs in the microwave, we just custard cups or soup bowls. I think you need more width than any of my mugs would provide. Oh, and you might want to fiddle around with the power level. Our old nuker needed full power; the current one only needs 80% power. Since I am apparently impaired when it comes to poaching eggs in a pan of water, this is the go-to method here.

Thanks for the suggestions, and keep them coming. What's appealing about this to me is that if everyone had their own packet, they could season however they want! Short order cooking, with the kids being the short order cooks!

Geez. I'm only paying #2.89/lb (and a buy one pound, get one free with The Coupon and an additional $15.00 purchase at the local supermarket. Sneezey? I'm assuming you mean nasally sneezy. Not like Peter when he's eaten enough cherries to give himself a big stomach ache. I keep telling him we should try a dessert with them, but they keep disappearing from the fridge, and the pile of stems and seeds is increasing...

I'd imagine that if the taste isn't compromised, the texture probably will be, but, depending on how you're going to use it, who knows. I'd give it a test before just pitching. But, remember one thing about the deep freeze. It is not a safe deposit box.

Wow, infernoo, I'm impressed with your makeshift smoker. But, as to the meatiness of the ribs. Perhaps they cut them differently in AU than they do in the US? Or, perhaps these are just from way bigger cows that have bigger baby backs? Oh, and your ribs did not look as fatty as the ones I see here -- and I'm not just talking about the fat cap. Hmmm. I'm puzzled, too.

Be sure and visit the big topic on Ribs -- all sorts of advice on rubs, wood, times, temps, etc. Although the topic to which I linked deals more with outside smoking, the advice is solid!

As cabin time is increasing, I'm looking for some pouch cooking ideas -- easy for the kids to prep, minimal clean-up, and can be done either on the grill or in the oven (depending on weather). Name your favorite combinations, and what things work well together in terms of cooking time.

I agree that they need to be eaten cold. Really cold. Peter (age 11) has the best method. Take the bowl out onto the deck, place on the railing. Eat cherries to one's hearts content, tossing the stems into the yard, and spitting the pits also into the yard. Eat more than you should (the other night he ate nothing but cherries for dinner). When you feel sick, go in and lay down for a bit, then go have a good sit on the toilet. I sort of have the same philosophy about really great peaches and local strawberries. The season is so fleeting, and the memories of the taste will much longer that the stomach trouble memories.

At my local supermarket, they are often under the label of "dog bones" or "soup bones" and if there are any other kinds of bones in there, they're usually happy to repackage them for me so I only get the marrow bones.

Thanks so much for the musings, Chris. I hadn't realized what a part my choice of cereal currently was sort of predicated by my youth. One of my grandmother's gave us free reign in the cereal aisle. The other one was "mean." We had to eat a bowl of Uncle Sam cereal every morning -- it has flax seeds -- eaten out of Fiesta ware bowls with sterling silver spoons. We couldn't play board games, because there were pieces that might get on the floor. Instead, we ate our cereal, and then learned to play bridge and casino. But, I'm oddly comforted by this cereal these days, and my memories of this lady are more tinged with memories that while there was no finger painting in her house, she took my sister and I out to nice restaurants, for adult meals -- no kid's menu need apply. Gifts were sophisticated clothing that we got to pick out at fancy stores. And, when it was time to move out of her house, she entrusted me with her mother's recipe box.

See if you can't round up a copy of "Book of Great Cookies" by Maida Heatter. She has several peanut butter/peanut and chcolate cookies, a couple of which are much more sophisticated, and would ship and store more easily. Sadly, this book is out of print, but a library should have a copy.

Randi, how can you have a schedule like that and not drink coffee?

Any chance you can get to the library and check out any of the books you are considering? It's an excellent way to make sure, in advance, that you'll use and enjoy the book. Not long ago, I was at Half Price Books and saw a book on BBQ (can't remember the name). Upon opening it to a random page, when I saw that they recommended bringing the butt to room temp and slapping it on a 350 degree smoker, I ran (not walked) way. Honestly, I was tempted to buy the book and spare an unsuspecting customer from such blasphemy! And, don't forget to check out these topics on eGullet: Behold My Butt Smokin' Brisket Ribs - Baby Back and Spare Baked Beans The collective wisdom and advice in these topics is invaluable and quite a compendium. When it comes to the ribs, butt and brisket topic, almost every problem is addressed, as it doing the meat on a wide variety of smokers and grills.

Thanks. It took about two hours, start to finish, which included all of the other dishes and prepping the grill. I should note that we had about three cups of extra sauce left over to boot, which we're eating with rice and pickles as a quick lunch this week. ← I would also think that there'd be no reason not to braise the thighs the day before and grill day of eating.

Due to the fact that I bought lemon basil, I did something today I have only done once before in my life -- ordered a cookbook sight unseen -- Cradle of Flavor. And, thanks Robin for showing us your shopping list. Looks like I have fairly easy access to just about everything!

Over here, you'll see that Chris did something similar, grilling instead of roasting. I'm going to try this method soon.

Ah, I keep you guessing, don't I? We travel to a part of thie same side of the globe as Peter the Eater, but the terraine couldn't be more different: And, as to a hint as to what the next blogger does for work(who starts June 9, so keep panting in anticipation, folks): And may the guessing begin! (Edited to insert a missing word or two.)

Tracey, pulled pork and sweet corn in one meal? I, on the first day of June, can only dream of the latter, and think that maybe I should add a nice big butt to the grocery list. The tomatoes are in, and a couple of plants look like they are going to sprout buds, but, oh, sweet corn! Give me until late July, and that's all you'll see here. In the meantime, it's been all about smoked ribs and brisket!

Chris, I'm smoking ribs today. What did you end up doing about a finish on the grill for a quick char? If you did, how was it? Did it add to the finished product?

I do not finish my ribs over heat, but then again, I'm usually doing a million other things, and I'd just as soon not charcoal or cardboard the succulent goodness. But, the last couple of posts here have raised a point -- saucing on the grill. No way, no how in my book, but then again, that's another topic!

The only other piece of advice I have to that Cook's Illustrated's temp (I'm not sure what they recommend for the smoking temp) is probably too high, and no, you don't want to start it out at room temp. Start with the pork cold!

So, Chris, I am awaiting a report on the verdict of the rub. I've found that the sumac is key in a rub. And, trusting that should it be worthy, it will be in RecipeGullet!