snowangel

What kind of fabric are side towels made of? Are they of the flour sack variety, or are they heavier?

Steven, nothing does a better job of drying dishes or glassware than flour sack dishclothes. And, for some odd reason, if they are ever so slightly damp, they seem to do an even better job of drying. Mine are embroidered with the days of the week, but that's not necessary. And, if I'm salting something (cabbage, for example) to draw out moisture, I just put the stuff on a flour sack dishcloth and sqeeze all of the liquid out. My laundry shoot is in the kitchen, so dirty towels are easy to get to the washer. Terry towels are for major spills and drying hands. I'm really liking Janet's idea for storage. I have them in a small drawer, and stuffing them in there (rolled up) in a pain in the butt.

So, Pam, what happens if you whiz it in the food processor and use it as breading? (sell it already whized and ready for breading?)/

Steven, there will always be a market for Lodge because those as foolish as i said to my sister, when we were going through my deceased grandmother's house said "go ahead, take it." Now, if they could just come up with a "stay cool" handle so I'd quit grabbing the handle of the pan that's been in the oven for 1/2 hour without a potholder, I'd pay BIG bucks.

In the winter here, people naturally take their shoes off at the front door (snow), and most bring slippers. Otherwise, I don't care (secretely, I want our carpet to die so I can expose our hardwood floors!). But, like Marlene, I entertain often enough that it has become easy. Load up the dishwasher as you go. I have plenty of dishes and flatware, and lots of linens. Get things soaking immediately. As to the crumbs on the floor, they are ever present with three kids, so I sweep daily. I have two very close friends who are often invited, and I welcome their help cleaning up (or helping with the prep) because it is a good chance for us to get caught up on what's happening. O In the summer, it is on the deck, which makes it easy, but I never resort to paper plates and disposable flatware. One of my friends always brings flowers, but she brings them in a vase, already arranged, and otherwise people just seem to bring beer or wine, which is always a good choice.

I'm a Weber Kettle queen, and find that mine has withstood the elements (it's over 25 years old, and sits out in Minnesota year-round), and with a little fiddling, can smoke on it very well as well as grill. Best $50.00 (that's what they were back then) investment we ever made. How much faster is starting the charcoal with the propane thingie than the chimney?

Can you tell me more about the quinoa soup?

Late night Sunday, April 9 or early the following morning, depending on where you live!

Nishla, your meal makes me realize that I really need to start calling around to see when Ramps will be at our local coops. Excitement over this particular veg abounds in this household, and when I gasped over your post, and the ramps, my son immediately said "so, when are we haveing ramp pizza?"

Banging hand on forehead, how could I forget the Everyday Daikon and Carrot Pickle from "In the Vietnamese Kitchen?" Thanks for the reminder about an Asian pickle.

Once again, we're going to a potluck, and I've volunteered for vegetable side dish(es). I need to take two, and one can be briefly re-heated in the oven, but what do you do for vegetable sides that can be served (safely, of course) at room temp?

Kept you waiting for a clue as to our next blogger, didn't I? About this photo, this person says "each of the ingredients on the cutting board will be used in a different meal during the week. None of the ingredients will be used together in a single dish, though some might appear at the same meal with another."

This was a real problem at the family cabin, so I have, over the years, gradually re-stocked most of the equipment with decent knives, measuring utensils, some different pots and pans. We've been up there for enough years that I have figured out the stove. Along the same line, if you are helping in my kitchen, don't put things away that you aren't sure of their rightful home!

Peter, I'm looking at everything except the artichokes and thinking Asian.

About a year ago, we had a power outage that was predicted to last for about 5 days (and it did!), so when I went through the upstairs freezer, I found not one or two, but six bags of chicken carcasses and two big bags of necks and wingtips, plus a bag of chicken feet. Gas stove made stock possible!

A working kitchen sink? Be still my beating heart! I have had one backache in my life, and it revolved around doing the dishes in the bathtub (easier, with 5 in the family, than hauling them downstairs to the laundry sink). It'll be a whole new world!

Bruce, I think leftover curry is probably my favorite breakfast, and I usually make lots more than we can possibly eat for dinner, just so I have leftover "treats." (It also makes for a very good latenight snack)

Tell us more about your Carnitas, since you are ovenless, please!

I think if you go back to Jaymes first post on this topic, and eliminate the rum, tequila, etc., but follow her basic instructions, you'll be fine. I just used Goya's Mojo Criollo for the marinate, which is basically salt, OJ, lemon juice and "spices" you'll be find. In fact, next time, I wouldn't necessarily use the Mojo Criollo, as it is a bit too salty for my taste. I'm thinking OJ, lemon or lime juice, some cumin, perhaps some pepper, and a tidge of salt would be just wonderful. Marinade, put in a shallow pan (like a 9 x 13), so that everything is in one layer, with chix broth to almost cover, cover with foil, braise 'til tender, remove foil, crank up the oven so that the liquid can evaporate and the cubes crisp in fat is the way to go.

You just need to try some of the salami (what we call it in MN) from the Schmidt's Meat market in Nicollet, MN. Although, better bacon is to be had at other MN meat markets. I'm lucky that within a 100 mile radius of my house, I can counnt on more than 40 digits the number of places that are doing their own charcuterie. And, I think I'm underestimating. Every little town here has a meat market, and they are doing remarkable smoked and cured products.

Assuming it's a really great chicken (like not supermarket), roast tonight or wait. If it's a great chicken, it won't mattter nearly as much as if it's a "generic" chicken.

Is the idea of beef carnitas complete and utter heresy? I've got some lovely chunks of nicely marbled and fatty chuck...

While I think that air drying for a day is a good thing, that's not always the way life works. The chicken I'm cooking tonight will only have air-dryed (after being salted) for a few hours. It will still be yummy.

Rhubard nubs are up, and my rosemary is showing signs of life!

Chris Amirault has also contributed a method for rendering animal fat using the food processor. It's in RecipeGullet right here.