snowangel

no clue as to the undirectional thing, but both of my grandmothers taught me that you MUST stir in a figure eight. And, yes, there is less slop on the sides on the pan or bowls, and my kids all know that you stir in a figure eight, just like you eat the point of a piece of pie or cake last.

This post in Bruce's recent blog reminds me that certain things should just have potholder things permanently affixed (palm of left hand once again blistered).

Sloppy joes!

I make waffles often. Probably three out of four Saturdays (or in the case of the past week, when the kids had two days off of school, four out of seven days). I have this neato keeno waffle maker. We can thank Nordicware, creatore of the Bundt pan, for this great product. Think no electrical elements, no cord to get lost, etc., etc. But, as we've made waffles, we've made all sorts of them. We've done the yeasted thing. Yes, it adds a taste, which not everyone in the family likes, and it does require that one starts it the evening before. We've tried buttermilk ones. Which, again, requires some pre-thinking on the part of the cook. But, neither of these have yeilded such a crispy crust as Bisquick, which requires nothing more than deciding that it is time to make waffles. When I make a pot pie, a Bisquick drop biscuit is the preferred topping. But, those waffles. Ultimate in crispy. They hold well, and my family is disappointed if I attempt anything else. But, after waffles this morning, as Peter was breaking the box down for the recycling, he noted the "cheeseburger pie." Any other Bisquick fans? Anyone done anything other than the waffles or drop biscuits? (Note: My family gave Bisquick pancakes a BIG thumbs down, and for those, it is worth thinking ahead and either stocking or making buttermilk. Otherwise, as Peter says "you have to deal with that icky Bisquick pancake skin."

Dan, that is beautiful, and I wish you'd tell us more about the mixture, how you ground it, and how you stuffed it. How was working with beef middles? Where did you get them?

More about the chicken sausage! it's protein that keeps a gal wam on these awful nights!

Just the other day it was 5 gallons of gumbo and a couple of days later, it was about the same amount of chili (ground and diced venison). The freezer is well stocked for those cold nights, although I think some steaks on the trusty old Kettle might just be in order tomorrow night! Or, perhaps a burger...

Bruce, first a question. As I reported via a link here, I had lunch with Peter one day when he was eating school lunch. What do your kids do for lunch while they're at school? What do they eat? Do they have enough time in which to actually eat their lunch? Second, thanks for opening up your lives to us. I know, first hand, how hard it can be on the family when you are doing the documentary. Hats off to Mrs. Crab, eldest son and younger son for putting up with us!

Wow, are your cupboards nice and organized (I'm hanging my head in shame). Love the bag of prik haeng in the cupboard above the drying rack! Your new kitchen is absolutely beautiful, and I'm wondering that now you've had the time to play in the kitchen if there is anything you wish you'd done differently? What kind of toaster do you have? Do you like it? I have a 4-slice one that I hate, and which I would really like to replace with one of those two long slots ones.

I recall looking for a particular issue of Gourmet (I think I was looking for a February issue in February), and when I called, they said it is their policy to remove the issues from the newstands on the 8th or 9th of the month and replace with next month's issues.

When I worked outside the home and the kids were little (ie get it on the table fast!), I used to freeze mire poix all of the time.

I, too, like my larb juicy. And, I'm rather horrified that you haven't made any yet and contributed to the most worthy Larb topic. Come to think of it, it's been a while since I larbed. Maybe time for another batch. The teenager loves it as an after-school snack. It's just handy to have larb in the fridge.

Bruce, what's your go-to cookbook? Easiest to navigate, which will please the family, etc.?)

I've not thought of doing a penang curry with shrimp. How was the combo? And, BTW, leftover larb makes a terrific breakfast or snack. How was the balance of lime and fish sauce? What's your preferred balance?

I've become rather fond of the cheap Rubbermaid "Take Along" containers. The plastic is much more flexible, so they tend to last longer, and I don't mind sending them home with people. But, for leftovers here at home that I'm going to reheat (actually, leftovers that a child is going to reheat in the microwave), I tend to put them in my dinnerware bowls and use a plate as a lid. No waste, no cost. No worry about which shelf of the dishwasher to stash the dirty item in, and no worry that the lids won't fit after a run through the dishwasher (very common, IMHO). But, I've always wondered who came up with the idea of round canisters since I can't ever recall seeing a round cupboard...

Ah, cafeteria food. Let's hope your experience is better than mine!

Peter came across it today. An early 60's supermarket pamphlet thing (the kind you get by the cash register). The "Joys of Jello." Did you know that they actually used to make celery flavoured Jello?

Where in Wisconsin? Any specialties in their area? Do you drive or fly?

Bruce, your Asian market looks similar to mine, except that they have a meat counter, a seafood counter, including a few "water" things with live fish and crabs and oysters and stuff. They really do need to expans. But, does your market sell fish sauce in 5 gallon containers? You haven't mentioned ramen! How was there selection? Is it a staple in your household? I buy the Mama brand ones by the case.

I'm having computer problems, and every time I try and reply to anything, the blasted thing shuts down, so I'll try again. I love omelets like that. And, they are rather traditional in Thailand to "overstuff" them (as opposed to a French omelet with barely anything in it). The combo sounds oddly good. Yes, pictures of the Asian market, please!

Nancy, this is a wonderful dish, isn't it? (Mine was made esepcially sweet because the oxtails were mis-marked as "soup bones" at $.79/lb!). But, what I did was put the onions and liquid into a regular strainer and used a ladle as the pusher. I think that the mesh of the regular wide shallower strainer "grabbed" the solids allowing for an easy push. This is such a luxurious and silky daube, isn't it? (and, not, it doesn't photo very well, but that's not the real marker of a great meal)

Bruce, I am a big fan of the melitta pour-over (and at the cabin, with no electricity, it is the best option). Have you considered getting a gold filter so you can quit worrying about running out of disposable filters? I also own one of the one-cup melitta gold filters, which I still treasure. I don't know that they are available any more...

Bruce, if you have the opportunity, and they permit, do take pics at the local Latino and Asian markets. Do either (or both) have meat counters? Last time I was at my Asian market, I got a jar of a pretty neat condiment -- ithe brand is Por Kwan -- Chilli (sic) Paste with Sweet Basil Leaves. It's in a glass jar, with a nice oil slick on top. It's very nice and zingy, and makes a great addition to eggs. Ingredients listed are red chili (32%), sweet basil leaves (27%), soya bean oil (22.99%), garlic (14%), salt (4%), paprika natural color (.01%). They suggest cooking with it, which I haven't done. And, another Choula lover! It's that, sirichi, chipotle Tabasco, or the green Cajun Chef stuff. And, I'd say, for lunches...whatever strikes your fancy!

This time of year, you are better off with canned tomatillos, sorry to say. I'll have to make a note next summer to freeze some tomatillos, but the canned are pretty good.

As I was at the market today, I did realize that there are a few blends I use regularly -- lettuce blends in the clamshells or plastic bags. I like a variety of things in a salad, and to buy the whole heads of the various ingredients -- well, couldn't run through it fast enough, and it would be a veg bin's worth of stuff requiring the same salad night after night.