snowangel

Do report back, Chris. The only thing we didn't replace in our kitchen when we moved in was a crappy old Whirlpool hood (faded harvest gold, no less) that serves as nothing more than a light above the stove, unless you count the fact that the fan is not over any of the burners and does a very nice job of sort of "blowing" the stuff into the room. Since we never did anything for ourselves for our 25th anniversary other than go to the ER with a child, I'm thinking it's about time for a new hood.

And, just why did you go to the Salt House?

Pam, which way is easier -- pre or post-filling?

Tammy, are you looking for something simple and somewhat light, or something heavier?

I think this topic is the one that Russ was referring to. I salt my birds, and have for years, since I read the Zuni Cafe cookbook. Marvelous results.

I usually just chuck everything into the dishwasher and cross my fingers. The stuff that doesn't go in the dishwasher we seem to alternate washing. I don't each much in the east bay - I like Pho 84 in Oakland, Chez Panisse obviously, some taco trucks, the ethiopian joints in Berkeley. I do more shopping than dining in the east bay. ← I meant shopping, not eating out. So, favorite shopping haunts East Bay?

So, you both cook. Who does the dishes? (always a big question in our household!). And, when you get over to the east side of the Bay, what are your favorite haunts? (I also love shopping almost daily!)

I regularly (at least during late spring, summer and early fall) get away to a cabin that also has no electricity, and is 45 minutes from a paved road. Heaven on earth! We forage for grouse and blueberries. (Oh, and our place also has no running water.) Do tell about your favorite local bread, please! (edited to add: my sister lives in Berkeley just a stone's throw from Acme, which is my personal Bay Area favorite.)

But, Chris, I was able to do the same thing on a 25+ year old Weber Kettle (that cost $49.00!) with a few briquettes and some apple wood that was free that the teen split for me: (old photo from a blog) The turkey went far faster at Thanksgiving than did the roasted bird, and I was glad I held some back for Thanksgiving late night...

I'm going to carve tomorrow morning, add a tidge of smoked turkey stock, and reheat gently in the oven (covered dish) until warmed. It was either that or get up at 4:00 am, which is a time that does not exist for me unless a kid is sick.

My turkey and turkey breast (someone gave me the latter) are resting nicely under foil. I must be doing something right with the kettle; I struggled to keep the temp at 225 today, so the breast took something like 5 hours, and the whole bird (16 pounds) some time longer. They look beautiful! My camera batteries need to charge, and I need to empty the card before I can take pictures of them. But, the best of all, is that waft of smoke that comes off me, sort of like walking behind a bride wearing a filmy veil on a windy day.

You do them the same way as if the stalk was still in the ground and you wanted but a few. Either snap them off or cut them off with a knife.

I think Abra amight be right. The weight and juice of the berries could be a problem. What about making the mousse in advance but not doing the layering until just beforehand?

Cleaning the meat refers to removing all sinew and silverskin, which can clog up the plate. I have a grinder attachment for the KitchenAid which works fairl well. Outside of the place, everytning cleans easily. But, have you asked the person at your local butcher counter if they will grind the meat for you?

I love that you have coffee with Rebecca. At our old house, when our "rebecca" fell over in a storm, we put in a patio on her resting ground, and built a pergola, and then planted a wisteria the wisteria was who I shared coffee with every day. In the new house, we have a deck that's high off the ground, so I have my coffee perched on my patio table (which I do keep shoveled off in the winter, and the snow pants are right inside the patio door for "protection") and have coffee with the birds that perch on the perennial plants I don't cut down. I love my morning coffee companions.

I felt so crumby and stuffed up today that I fixed some Mama Brand ramen noddles -- the spicy creamy tom yum kind. Very yummy, especially given how much worse I felt after trips to two home improvement and three grocery stores.

For dessert, you could also do something like this. Although this calls for a crust, there would be no reason not to crumble gingersnaps on top.

Why is the first cut better than the flat cut? ← More fat, more well marbled, so the meat will be more succulent!

I think you'll find that most brands are pretty regional, but it's really easy to make it yourself, if you give yourself a few days for the brisket to brine. And, if you decide to go with a store-bought one (or make your own), try and find the first cut, not the flat.

I usually use a cup of cream and a couple of tablespoons of buttermilk. Shake in a jar or container and let it set ot on the kitchen counter until it's ready (12-24 hours). The prepared creme fraiche is so ridiculously expensive here, and this is so easy, I can't imagine not making it!

I use it for cooking frequently, and depending on the guests, good wine just might be wasted!

Welcome, Chris! I can see that I've been remiss on reporting on my venison consumption. I have one 2 pound chuck left from the 2 deer my FIL gave me last year. The freezer is now clean, and I'm anticipating two more. But, we've discovered that it's very successful in chili, Thai curries and soups, daubes, stroganoff and just plain.

What kind of wood are people using for their turkey this year?

We've tried them all, and the verdict is in (remember, we have waffles almost every weekend). Buttermilk. Eggs separated, and whites beaten. Flavoured don't quite fit the bill, the yeasted ones were good, but those buttermilk ones....

There is a whole topic here devoted to the sweet component of vinaigrette right here.