snowangel

No, I don't steal extra bags. If I had a pet, I'd be saving the plastic bags that are beyond redemtion for The Leavings. I'm the person who reuses paper bags for trash. A pastic bag in the trash can? No way. It's easy enough to clean out a trash can. Earth mother here. I am the one who embarrasses my kids by bringing in old pastic bags to the grocery and farmer's market for the produce. I use reusable tote bags at the super and farmer's markets. I also compost and recycle with a vengenace, figuring that reuse is even better than recycling. I've of the opinion that purchasing plastic hefty trash bags is the ultimate scam. They have you purchasing something for the express and only purpose of throwing it away. Like tossing money out of the window. And, I have to think that my local grocery stores figure the cost of the number of bags they use into the markup on groceries.

Maggie, the green part is wonderful! (They are also very good on pizza)

Diana and I were shopping at a local coop recently, and were blown away by the increase in the number of organic junk food options now available. Apparently, organic cheetos are a more appropriate snack than a sliced pear or carrot sticks? The product that we really scratched our heads over were the organic healthful poptarts -- which had an ingredient list about a mile long. But then again, we eat almost no junk food.

Our next blog starts on Monday, May 7, and I offer this as a teaser photo. Hopefully, this next blogger's teaser photo will stump all of you! No other clues to you great guessers.

I've edited the recipe to note that the 1/4 cup goes into the butter, creamed, then add the eggs. I've done this one so many times that I know it from memory, and the recipe card is one came from my great grandmother. Like recipes in those days, it was more a method, and written in spidery handwriting on a recipe card (now yellow) in fountain pen, has splotches and blurs from the dribs and drabs. I think I just might laminate some of these recipe cards.

I realized I quit emphasizing the horizontal cut as I taught my kids to cut an onion. I'd already had too many trips to the ER at 10:00 pm, trying to explain to the social worker why my 8 year old was cutting an onion with an 8" chef's knife. But, at 16, the oldest can do some pretty mean horizontal cuts (on the onion, not herself), so my teaching was not unwarranted. Me, I have the teen to cut the onions. I don't cheat, I just use cheap labour.

I know that the Jamison's have a couple of other grilling books out, and I'm wondering if anyone has experience with them.

Spotted at a restaurant at a mall the other day: egg salad and your choice of cheese pannini. Hot egg salad with melted cheese? Yikes!

Oh, we've had those pressboard shelves, and they suck. They bend under heavy weight. So, when we moved in, we bought a sheet of 1/2" plywood (I think we spent less than US$20.00) and spent an hour with the table saw, and voila -- new and beautiful shelves that have stood the test of time and weight.

Try this one. And, thanks for reminding me of this recipe!

Dianne, how wide is your paella (pan) and how many did it serve?

Chris, I wonder if the commercial version is cooked, and if that would make a difference? Regardless, the last dribs and drabs of the last bottle should be served alongside a really spectacular meal. Then pull out a box of kleenex and have a good cry. Edited to add: Have you thought about contacting Top Secret Recipes and putting the challenge to them?

Tammy, there are several coleslaw recipes in RecipeGullet. I'm rather partial to the one I entered, and JAZ's Spicy Asian Coleslaw wins raves, especially from those who like a little zip.

Chris, what type of ingredients are missing? Is it time you took one for the team and gave it a try, perhaps coming up with something that is even better?

For me, it was the Mama Brand kao soi ramen noodles, which I can't seem to find anywhere. Anyway, when it came to the last few packets, I had a couple, and, it's funny that I chose to just eat and enjoy them. You could savour it bit by bit, but I'd say enjoy with the verve which was intended. Life is fleeting! It's funny, but the intention is to make it last long, but as soon as you've plowed through the first half of something, just another taste, maybe another, and I throw caution to the wind. But savour every bite as you throw caution to the wind and enjoy it with the intended verve.

Way back in 1980 when I moved into my first apartment, my mother surprised me with an apartment warming gift -- Maida's first cookie book, cookie sheets, mixing bowls, canisters, flour, sugar, etc. Then, for Mother's Day many years later, she surprised me with a copy of Maida's brand-new cookie book. I have loved and treasured both books, and if I'm looking for a different cookie to try, I check Maida first. The first book is especially charming -- with the illustrations done by her daughter who died before her second book, But, one of the things I especially loved about the first book, when I was learning to bake, were the instructions. What the dough should look like. Exactly what the cookies should look like when you remove them from the oven. And, once cooled, whether they should be crispy, soft or cakey. Maida revamped what I put on the Xmas cookie plate. No plate at that time of year would be complete without the Sour Cream Pecan Dreams. They are the first to disappear! Interesting that while I occasionally see her other books at Half-Price books or thrift stores, I've never seen a copy of either of her cookie books.

What about putting a wok ring on the grates of the grill? Or, what about using the weber wok? Typically, what are paellas (the pans) made of?

Klary, when Dennis gave up coffee, did you give it up as well? Rhubarb in savour dishes. Molly Steven's All About Braising has a recipe for brisket with rhubarb and honey that is just wonderful.

Jennifer, thanks for the Life Liner recommendation. I used it in the pots and pans drawers that Paul just built and installed. And, given the width and lenght of the roll I bought I bought at Bed Bath and Beyond, it was not really more expensive than any of the other stuff, which came in shorter rolls. The irritation with the other stuff was that each roll would have been too short for two drawers, but leaving a lot of waste from two rolls. Oh, and then there was that 20% off coupon from BBB.

I've never added lit coals when adding to a grilling or smoking project that's in progress -- always unlit. And, I've found tongs to be most useful for raising those little hinged things on either side of the grate, and with tongs, you can sort of poke the unlit charcoal into the place where you want them! mtigges, you didn't mention whether you got the grate with the hinged areas on either side. If you didn't, you might want to run out and get one! And, congrats on the Kettle purchase. We've had ours for over 25 years, and it's going strong. We've replaced the bottom vent thing, but not until it hit 25 years. Given some practice (and some advice from me!), you can even successfully smoke stuff at a kettle temp as low as about 180.

I would not add salt, as the stock can get too salty when you reduce it down. Don't forget necks and gizzards for stock, and if you can get chicken feet, they add a nice richness. I never buy cut up chickens. I can't imagine paying more per pound for a package of parts that doesn't have some of the best pieces in it (like the backs and wings!).

Chris, keep me posted on your rub (proportions) and the finished product. I have a nice belly in the freezer -- not Berkshire -- but raised by a semi-retired farmer in S. MN. He no longer raises hog commercially, but just a few to keep his friends in good pork.

So, Chris, what are your toughts on what should go int the dry rub?

Matt, you mention no details on your rub, but can you answer one question? Does it include pink salt? Oh, and on the smoking. At what temp do you prefer to smoke the bacon?

Oops! Starts on Monday, May 7!