snowangel

I finallly scored something. A nifty Nordicware stove-top waffle maker for $.50! Waffle making just got faster around here with two of them.

Parchment paper. It makes for easier painting. As I painted trim today, none if it was so tight against the wall that I couldn't slide strips behind the trim, and much easier to remove than tape.

I'm working on unloading my camera and getting caught up. But, a few days ago, I espied a package of nice country-style pork ribs in the freezer, and I'd been to the farmer's market, where there wasn't much but root crops, and that daikon radish just spoke to me (partly because I remembered that Pork and Daikon braise in the book). This was another wonderful dish, although I might tone down the sugar a bit next time. But, very popular, and probably the most photogenic braise I've ever done!

Another winner from The 150 Best American Recipes (my finger landed on this one yet again this morning as I was having coffee): Pork Chile Verde with Posole. Now, I took a couple of liberties with this. I had a package of leftover smoked butt (Freezer Gold). And, I didn't make a fresh salsa, rather used some that a friend had made and given me last weekend. Another winner! And, enough for the freezer for an emergency meal.

Now I'm finding another venison daube recipe that calls for red currants. Where do I get them? Any ideas?

What cut of beef? I'd have a hard time justifying oxtails again -- they are really expensive! And, does anyone have any ideas for a Venison Daube? I've got to get my freezer emptied out because I'm prepping for two more deer later this month... Edited to add: a google search reveals two that look different and interesting -- one with coriander and cumin and one with dried cranberries. Off to dig a package of venison out of the freezer. And, while I'm editing, I really, really like Paula's advice to remove the meat from the liquid and fridge them both separately, and reheat gently. Repeat procedure once more.

You might want to do thighs instead of legs, but if you do legs, be sure and cut either that nob at the bottom of the leg off, or several all of the tendons -- the leg will cook more evenly and not be as stringy. (I'm just curious about your choice of thighs.) The reason I mention thighs is that Molly Stevens "All About Braising" book has a couple of braised turkey thigh recipes -- one with onions and apples, and one with onions and butternut squash, but I would think you could use almost any poultry or pork braising recipe with turkey!

Percy, I have been drooling over the photo of the strawberries. When I was but a young lass, I spent the summer after my senior year in high school in Sweden. I've never had strawberries that were as "strawberry" as the ones in Sweden. I wonder why?

Two words: Mama Brand. I've been eating these since I was a teenager in Bangkok way back in the mid-70's. I'm pretty partial to the artificial pork flavour, Creamy Tom Yum, and their kao soi (which bears no resemblence to regular kao soi, but are still good in their own way). I buy them by the case at my local Asian market for $5.79/case of 30. The lady there says that Mama Brand outsells the other brands by a long shot, but "not that many farangs buy this brand." Do most other brands also include the packet of fat to be added during the cooking?

Would my 7 quart oval LC pot work for this method, or is the pot too big?

You could also make Grape Pie!

Daniel, do the woman a favor, and follow lesfen's advice and ask. Depending on how the pregnancy is going, it might be less a matter of what she can and can't eat than what she can or can't stand the smell of. When I was pregnant with one of my kids, the smell of bacon (which I swear must be my favorite food) was a quick trip to the bathroom and no food for days because I smelled it forever. But, your guest may be different. I didn't adhere to the cheese/shellfish rule. Perhaps because all I wanted was poached eggs on toast.

Over here Sam describes a cauliflower soup with curry oil. Yum! Pictoral here and here.

Over here, there's a topic on brining turkey and toward the end of the topic, discussion about pre-salting. I'm thinking I'll try pre-salting this year, and if I end up doing two small birds, I'll brine one and pre-salt the other (and figure out a way to mark them so I know which is which).

Abra, I've been a big fan of presalting meat, including poultry, ever since I got the Zuni Cafe cookbook; Judy Rogers is a huge advocate of presalting. In her roast chicken recipe, she recommends 2-1/2 t. of salt for a 3 pound chicken. Leave the chicken uncovered in the fridge for a day or two (uncovered makes the skin even crispier). As to turkey. If the turkey is one of those that's been injected with junk like the growers are so wont to do these days, don't brine it! But, in this month's Cook's Illustrated, they advocate presalting the bird with 5 T of kosher salt. The difference between their method and the one Judy Rogers advocates is that with CI, they instruct you to rinse off the salt and dry the chicken. They also tell you to wrap the turkey tightly in plastic and fridge for a day or two. I'd be more likely to follow Judy Roger's advice because I know I've had good luck with it. Now, I'm debating whether to brine or pre-salt my turkey prior to smoking it. Edited to add: with a pre-salted turkey, the drippings and stuffing are NOT too salty, btw.

Venison khao soi again, but this time, I fried the noodles, which just made the dish. And, my local Asian joint does their own pickled greens. They are so yummy. I made enough of this that there is another meal in the freezer (sans noodles, which I will do ala minute). Paul, Diana and I agreed that this is one of our favorite comfort dishes -- in this household, it beats out chicken noodle soup. Slurp, slurp, slurp. This takes me back to those days in Chieng Mai in the early 70's when things were sleepy...

The shrimp at the Asian market were odd. Very fresh, some looked "tigery" and some very regularly. So, I bought some. So, tonight for dinner: A shring with garlic sauce recipe from "Breath of a Wok," along side a long bean and pork dry curry (sans long beans, I sub'ed regular green beans because even the little old Hmong ladies were dissing the quality of the long beans at the market -- rusty and limp) and along side, chinese broccoli ala HSSS. Peter chose the shrimp dish, but I wish it had been spicier and less sweet. Peter has chosen for tomorrow. I love this guy. He's all about "somethine new every night. Just leave it to me, mom."

The 150 Best American Recipes by Fran McCullough and Molly Stevens. I've checked it out of the library, but have a feeling it will go on my Christmas wish list.

Ah Leung, that looks wonderful, and I'm wishing I'd had some this morning to accompany my scrambled eggs or for my potstickers last night. For those who don't often wander over to the China forum, Ah Leung has a series of absolutely wonderful pictorals. The index is located here.

I agree, Janet, and there are ways to cultivate a great shopping experience at a large store. We'd lived in our new neighborhood but a week, and I decided it was time to infuse the house with a smoked butt. So, off I trotted to the big box store, talked to the butcher about the biggest, fattiest butt they had, and trotted home with the butt. The following Monday morning, I trotted back to the market with a mess of warm butt, some buns and sauce, and voila! (Same thing happened at my local meat market when I bought a brisket and brought in smoked brisket). One of the things I've learned is that there isn't just One Store. There are many. I know that the brats and bacon ends at Hack's are the best. The Asian market can't be beat for fresh seafood (at least without avoiding a 1/2 hour drive each way) and all sorts of odd things. Then there is the hispanic market and their selection. Oh, and there are the couple of places that have really great cheese counters with knowledgeable staff. And, depending on what I want for wine will determine where I go. So, is there a fab food market in the Twin Cities? None that cover everything, but if I pick and choose, I can get the best of the best. And, fortunately, I have the time to source it out, and I've learned to call first. And, at all of these establishments, I do take the time to browse to learn what other treats they have in store.

What a beautiful comment, Andrea. It was not long ago that I made my great-grandmother's Grape Pie. Although the concord grapes no longer have seeds, my son and I slipped the skins and followed the recipe just as I learned at my great-grandmother and grandmother's knees. And, we both found comfort in doing this, and especially me who got to tell the stores, which hopefully this next generation will pass on to their children. And, I was the lucky recipient of my great-grandmother's recipe box. The cards are yellowed and bent around the edges, written in that spidery, fountain-penned cursive, but I count it as one of my most precious posessions.

Potstickers from Ellen Leong Blonder's "Dim Sum." I'm too full to do the photo thing here.

I picked a books, blindly, from my stack of books from the library which was precariously high (tall enough to sit on easily) and let Peter make the decision, which was a baked egg in a maple toast cup. A definite winner, and one that will become a staple. He's busy choosing another recipe from this delightful cookbook!

Marcia's (purplewiz's) recent dinner post (click here)) reminds me that during these dark times, a flashlight can be essential for grilling. So, for the single flashlight that resides at our house -- the rest are at the cabin -- I bought batteries and a new bulb today. Any other uses for the flashlight?

You'll see my first entry at breakfast tomorrow. I'm starting by blindly picking from the stack of books I have from the library and letting one of the kids select something.