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snowangel

eGullet Society staff emeritus
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Everything posted by snowangel

  1. On paper plates, I hope! Whew. I'm exhausted just looking at what you did. So, how many times did you run the dishwasher today? ← 6. And I'm not done yet. ← Paper. Defintely. And, yes, someone else can answer the door and fix you a martini!
  2. On paper plates, I hope! Whew. I'm exhausted just looking at what you did. So, how many times did you run the dishwasher today?
  3. Remember, the belly is best smoked after a rest in the fridge on a rack, outside of the plastic bag.
  4. Ewww. This one made me have to sit with my head between my legs. Keep it clean, please. I have a strong stomach. I can eat just about anything, I have butchered chickens and help butcher cows. But, stitches, IV's, etc. leave me white faced and on the floor. Heidi recently had a nasty cut in the back of her head, an as they pulled out the staple gun, I was ushered outside, given a chair and a nurse. She has regular blood draws, and I've been banished from every lab in the Twin Cities. With this thought, I'll put off sausage making until tomorrow of Wednesday. I think I need to go and lay down and avoid ever looking at this post again.
  5. So, Peter was looking over my shoulder as I was looking at your buns. He suggested that since you have kids, food art! Specifically, he wanted to know if you can use buns for paper mache or if you could paste pictures from catalogues in the recycling bins to them and do decoupage. I must add that all of this was accompanied by the same guffaws of laughter as when I talk about smoking butts. Little boys will be little boys, after all. And, in advance, Lori, thanks for blogging. And thanks to your kids as well. Trust me, by the end of your week, they'll be glad it's done, as will you, but you will be glad you did it! And be sure and let us know at what point your kids say to you "oh, mom. Another picture?" Do you garden?
  6. More bun ideas. Local food shelf? Give them away? Party favors?
  7. My word, what a lot of buns. Wow. After parties, buns are sort of like plastic bags. They seem to multiply like rabbits. Do you have a deep freeze? If so, I'd freeze some of them whole for a burger or dog/brat night. Last time I had way too many buns, I made croutons with some, dried cubes for stuffing with some of them, and whizzed a mess in the food processor for bread crumbs (which I froze) with some of the others. BTW, A toasted bun with a fried or poached egg and a bit of cheese makes a great McMuffin for breakfast.
  8. Eggs fried in a ton of bacon grease. I like them as much as Paul does.
  9. Please tell me that you are going to have nicer weather than Mike, Marlene and I had for our smoking and grilling blog! Is that a good muffin recipe? I've had it dog eared for a long time, and I have a mess of blueberries in the freezer that need to be used before we pick again in July.
  10. Thanks for the report. I'm sort of surprised that the produce scene in Ely is so awful, since it is a fairly funky town. Had I connected the dots and realized you were going to be heading up there on the weekend of Grandma's Marathon, I'd have suggested a very short detour the Cloquet to an absolutely wonderful (hanging head is serious shame for mentioning this) Super Walmart, with a produce section like I haven't seen north of the Cities. I hate Walmart, but I'd forgotton limes and paintbrushines on our last trip up north, so that was where we stopped, and the produce section was just stunning.
  11. Somone gave my mom a 2 quart (or is it 2.5 quart) round. She went ahead and gave it to a single friend. So, she went out and got a 4 quart one. She really wishes she'd gotten the 7 quart oval, which is what I have. I love it. And, if you are going to braise, it's really nice to make more than you'll eat at one meal because the leftovers are wonderful. Plus, if you have people over, anything smaller is going to be too small. Do you live near a Le Creuset outlet? They have great monthly specials.
  12. Holy Moly, Marmish. I don't like sweets, but I need a slice of that mille crepes, and I need it now. It looks beautiful! Tell us more about the ease of making the crepes, please, because some of us have seemed to have some trouble making the sweet ones.
  13. Marlene, glad to know that I'm not the only over achiever! Pasta salad looks beautiful. And, yes, no apologies for ordering a fruit platter.
  14. Oh, Abra! How wonderful! Success after disaster, and a hand wringer, at that. Now, a question. For how long and how well will the pate store?
  15. Abra, if you 'll go up to my post above (post 129), you'll note that I had a TON of trouble with the sweet batter. Now that we've tasted them, we don't find the sweet ones to be in any way superious, and given what a (deleted words) the sweet batter was, I'll not be doing that again.
  16. OK, time to cue up the Sweeney Todd soundtrack? (all together now: "Attend the tale of Sweeney Todd....") MelissaH ← Sort of reminds me of that 20 pound brisket I bought, frozen, and thought about an episode of Alfred Hickcock where the lady offed her hubby with some hunk of frozen meat and then cooked it and served the weapon to the investigators. But, back to the topic at hand. Abra, what did you do and how did it turn out? That has been high drama!
  17. Marcia, I am so with you on the brownie in a saucepan thing. If you keep the heat low and slow, no reason to dirty yet another dish. And, I'm also a bring a veg to a party person. For another easy slaw, check out JAZ's Spicy Asian Cole Slaw. That one os a real winner, and somewhat different from the typical. I find it best dressed just before eating, but since it doesn't have any dairy, it's also a good keeper. Another good pot luck dish is my Black Bean and Rice Salad. Hope you had a great time!
  18. Inspired by this topic, I've stopped by almost every garage//thrift sale I've seen. I must live in the wrong area. I saw women excited about crappy paring knives with nicks in the blade, and way more Campbell soup mugs than a person had ought to be subject to in a lifetime. But, I'll persevere, assuming that one day, I'll happen on a sale like some of you have been to. I acutally today saw a pot that had a hole in the bottom! Burned clean through, and they wanted $1.00 for it! Planter, perhaps?
  19. I'm feeling awful about your experiment, and don't have a clue of any advice to offer. I know you had a big charcuterie event at your house recently. Does anyone have any stuff left in their freezer that they could donate? Where you to live in the Twin Cities, I'd be over in a split second with some other things to help rescue your platter! Surely there's a Charcuterie hotline somewhere...
  20. snowangel

    blueberries

    Katie, recipes into RG are most appreciated. We have a late July weekend that is all about blueberry picking (at least for those of us who are not faint of heart)!
  21. Ah, a woman after my own heart. I am rather fond of the chuck eye. There aren't many of these in a cow, or so my meat man (who I plie with smoked butt and brisket) says. FYI, check out the web site of the Tea Source. I stopped by the other day, and it was daunting! However, the staff is very helpful. In fact, I'm sipping on Georgia Sunshine iced tea right now!
  22. So, my dad had quintuple bypass surgery. The first meal they fed him was some damned broccoli, rice and cheese casserole topped with FRITOS. Then, they put one of those covers on it so the Fritos were all soggy. Regardless. Fritos for someone who has just had quintuple bypass surgery? Bless my Thai friend who brought me larb and som tam within two hours of the birth of my youngest. Sure beat the some sort of meat product on squishy white bread with a tube of white crap (aka condiment) on the side.
  23. snowangel

    blueberries

    Were you to use frozen berries, I think you might just lose that contrast. Save the frozen ones for waffles, pancakes, salsas, muffins. Use the fresh ones for the pie. But, if you choose to try the pie with the frozen ones, please report!
  24. snowangel

    blueberries

    Well, the first thing I'd do is make a Blueberry Pie. This recipe is neat because it combines cooked and raw blueberries, so you can all of the blueberry taste plus some crunch and punch and isn't baked. So, you don't want to blind-bake a crust? Make a graham cracker crust. This is one outstanding pie. Another option is to freeze them. Don't wash them before freezing, and just lay out on a cookie sheet until they are frozen and then toss them into a ziplock. Blueberry muffins and pancakes all winter long. As long as they aren't wet when you freeze them, you can just scoop out what you want when you need them. If you are making pancakes or muffins, no need to thaw them before using. And, what about a salsa?
  25. Well, Klary, it turns out that my crepe karma was much better than my blender karma, and I took care of two batches of batter this morning. I used the recipes that Sam supplied on page 2 for each of the batters. First off, the non-sweet version: I used a 10" non-stick Calphalon pan. For the first one, I brushed the pan with melted butter (barely any). For the second, I didn't. I returned to brushing the pan with every crepe. Apparently, some oil is pretty key. I think I'll get myself a steel crepe pan because I'm sure that the residual oil on the seasoned pan is most helpful. And, after the first crepe, I did thin the batter out with about a tablespoon of water. A nice stack of these. Other than number 2, every single one came out perfect. So, I moved on to the sweet version, which proved to be a different animal to cook. As you can see, these cooked up much darker. They were also much more difficult to turn, and they needed to have a spatula run around the whole thing -- there was much more of a sticking problem, and after the first few, I switched to an 8" pan which made them much easier to work with. Following Sam's lead, I put them on a dishtowel and then transfered them to a cooling rack before stacking. Both stacks are sitting happily in the fridge in plastic wrap (in fact, dealing with the plastic wrap was probably the most difficult part of the whole thing). The boys found that just plain, with a tiny dusting of powdered sugar that these were awesome! This was really fun! I'll use some of the sweet ones for dessert, and we'll have savory crepes for dinner tomorrow night.
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