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Everything posted by snowangel
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Glad things are going well on the eating front! One of the reasons I liked the Happy Baby Food grinder was that we were often at our cabin with no electricity! BTW, you should minimize use of the sippy cups with the no spill valves. They do not teach a child to drink, but to continue to suck, and elementary school SLP's are finding increased speech problems with kids who used these exclusively. I remember loving summer. Plastic glasses of water outside for the kids. They learned quickly how to drink, although it took them a few times to get them set down right side up!
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eG Foodblog: tupac17616 - Barbecue & Foie Gras
snowangel replied to a topic in Food Traditions & Culture
Beautiful dinner! My tomato plants don't even have a single blossom yet. It's going to be a long summer... -
Ah, Davydd -- a kindred spirit! I envy you where you live in the Cities, although we don't fair too badly living in a beautiful, older, very wooded neighborhood in Coon Rapids. And, we have our getaway. Food related? Most definitely. There's not only your quest for pork tenderloins, but that food for the soul that energizes all of us. Heidi's staples are out of her head, and the dr. has given her the go-ahead to swim in the lake to her heart's content, so we head north tomorrow late morning just as soon as Paul gets his new crown. I have not yet finished grocery shopping, but I'll get to that later this evening (I'm smoking ribs for supper!). As has become the tradition, we don't cook the night we arrive. So, there will be bread. Brie with raspberry chipotle sauce. Some leftover tenderloin. A hunk of smoked salmon. S'mores. Breakfasts will be charcuterie (home smoked bacon and homemade pork sausage) and pancakes or waffles. Lunches of the sandwichy "get it when you are hungry variety -- cheese, venison salami, guac, chips, salsa, fruit. We have dinner planned for Thursday and Friday nights -- one night an assortment of homemade sausages and steak the next night. I've learned when we go for longer than a couple of days that the last night should be whatever is left in the fridge (and when I go with my friend Susan and her kids, there is always plenty leftover!). Best of all, the weather looks to be spectacular. Highs in the low 80's, lows in the 50's. Nice and warm during the days, cool during the winter. I anticipate lots of bathing suit time, some swimming (probably a lot as I'm sure the water is quite nice), and hopefully some fireflies at night. Some fishing, too. We have minimal cabin maintance to do this weekend, the kids are out of school, so it's time to play!
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Welcome, Thomas! Glad that your first foray is in the Charcuterie topic.
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I've braised plenty. Believe me. And, if you braise for long enough, low and slow enough, the fat will render out. Every bit of fat and connective tissue will just dissolve. And, I also believe from experience that a braise is best done the day before. Liquid removed. Meat stored in a ziplock (with all of the air sucked out). Liquid in a separate container, and that hard layer of fat removed before you add the meat back to the liquid and gently reheat in the oven (thanks to Paula Wolfert for teaching me that trick!).
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I'm certain that there is, absolutely, some kind of penalty for this behavior. Eating this kind of thing is one thing, but bragging about it and encouraging others to emulate it, well, that's a horse of a different color. I think, from here on out, you should just stick to butts. You can keep defiling your food in the way that you seem so cheery about, just keep your curtains drawn and don't discuss it with the neighbors-much in the same manner that you would hide a wanted fugitive from the prying eyes of the neighbors and the long arm of the law. Thanks ← Whatever, Brooks. And, I'm going to swim in the lake on Wednesday night. The temp of the water is in the low 50's, but I'll be there, on my back in the silky smoothness of Up North Water. And, there will be fireflies. We will be fortified with beverages (!) and some noshes on the dock. And, I'm hoping to lime a bit of my gumbo when I next eat it! Sort of gumbo meets Khao Soi.
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I love cilantro. And, it goes well in gumbo, IMHO. I actually almost thought about further fusioning this dish and offering lime wedges!
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Yes, if they are not food people, Nye's is probably a very safe bet. Let us know if you and your wife need any suggestions on where to go. Both the high-end and ethnic eateries in Minneapolis offer lots of variety!
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Beautiful, Henry. How did you like the smoking set up? To what internal temp did you take the butt? What BBQ sauce did you use? I'm sort of surprised that you chose to mix the meat with the sauce instead of serving it on the side. I llike serving it on the side because it certainly makes leftovers more versatile!
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Next time, I will up the smoked stock and probably replace all of the chicken stock with the smoked stuff.
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My mom stopped at the LC outlet store yesterday to get a 2.5 quart dutch oven. White and black were on sale, and she found out that if she spent over $100, there would be an addition 20% off. So, she got this pan for me ($68.00 before the additional 20% off!). Gotta love my mom -- my cookware fairy! Do I do anything to this pan other than washing it before I use it? Enameled interior, 11-3/4 inches.
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Grub, I, too, am feeling defeated. I have only cooked a couple of things in the last two weeks that were worthy of reporting on. But, my most recent disaster was Saturday night: The Goan Chicken from Molly Stevens All About Braising. I describe the process here. Not only was it not tasty, but it was an unbelievably time consuming meal. All the more disappointing, because if I'm going to make that big a mess making a meal, at least it should be tasty!
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I had my first "never make this again" dish from this book -- the Goan Chicken. Talk about futzy. I made the mistake of doing the marinade in a zip lock. Scraping herbs out of a zip lock is a real pain in the butt. My hands, the spatula and my shorts were covered with minced cilantro and mint (oily to boot). The meat did not really take on any of the flavors of the mint, cilantro or ginger (and I marinaded for the full 24 hours). I'd have been better off grilling the thighs. We all would have enjoyed it more. Oh, and the cream never really did reduce. The sauteed pea shoots saved the meal, BTW!
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It was very cool and cloudy last Friday, and when I went downstairs to look in the freezer to decide what to make for dinner, I espied a package of chicken thighs and one of venison stew meat. Neither of these on their own were enough for a meal, but then I was two lone andouille, and these three things screamed "Gumbo!" So, venison, chicken thigh and andouille gumbo. Gumbo really doesn't photo very well, does it? Lesson learned with this batch. Never ever start your roux when the kids are walking in the door from their last day of school. But, good thing is that oil and flour are cheap! I have the leftovers in the freezer, and it is just the right amount for another meal. Although this batch had lots of meat, it was very nice and "brothy" which is just the way my family likes it! Edited to add: I used about 1/2 chicken stock and 1/2 smoked turkey stock. The smoked turkey stock was a great addition. It elevated this gumbo to a new level!
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Absolutely make smoked chicken stock (and yes, tossing the skin was a great idea). I use it in soups, bean dishes and gumbo. It's also nice to have for reheating smoked butt -- just a little bit with the butt in foil in a low and slow oven...
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eG Foodblog: mizducky - The tightwad gourmand shapes up
snowangel replied to a topic in Food Traditions & Culture
Tell me more about the beets. They are so pretty. I hate beets. In fact, I hate all root crops, and I am looking for one to like, and those beets are so pretty.... As to the goat, it looks yummy, although I am thinking (butt smoker that I am, and realizing that things need to get to a certain temp low and slow) that you didn't take it far enough for the connective tissues, collagen and fat to sort of just melt into the meat. Assuming you have leftover, a low and slow braise will take care of the too toothsome quality. -
Marlene, the ribs look great. BTW, I happen to think that ribs are the most difficult and least forgiving of all of the smokables. And, I know that everyone who has a bullet extols the virtues of said rig, but I think I have an easier time with ribs on the Trusty Old Kettle. While I can't leave my rig unattended for much more than an hour, I do believe I have more control. I'd better do some ribs just as soon as I return from the cabin (can't get enough ribs on for 4 adults, 4 teens (read can't get enough food into them) and three other kids who eat their weight every day).
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I, a couple of months ago, made some venison sausage with sage, fennel and dried cherries. The cherries were not the sour variety, and the sausages ended up being a bit sweet for our taste. I would next time use sour cherries!
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My dad's best friend Bill always made popcorn with bacon fat. Use it for frying or scrambling eggs. Saute green beans in it. You don't need to use it all at once. It fridges very well!
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Oh, Melissa, I feel your pain about the electrical. My husband and I, as we have mapped the circuits in both houses we've lived in, wonder just what the electricians are smoking, or just how much bizarre stuff previous homeowners have done. In this house (we've lived here two years), it's the first thing we did. The second thing we did was make a more proper order out of things. And, the deliveries. I love the company from which we purchase our appliances. They let us know what day, and whether it will be am or pm. Then, they actually call my husband when they are about 20 minutes away from our destination, which gives him time to get home! Glad things are shaping up, and good to know that we are not the only people who find a strange jigsaw puzzle as things start to unfold. The best laid plans... Tell us what and how you are eating these days!
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So, how did this person come up with this list? What are the criteria? I guess if I were to give a group of 15 suggestions for a dinner in Minneapolis, none of the restaurants on this list would make my list.
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There's a wonderful recipe for White Gazpacho right over in RecipeGullet!
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eG Foodblog: mizducky - The tightwad gourmand shapes up
snowangel replied to a topic in Food Traditions & Culture
You mentioned roomate(s). How do they figure into your life, eating, and fridge/cupboard space? What's for dinner? -
Yard Sale, Thrift Store, Junk Heap Shopping (Part 1)
snowangel replied to a topic in Kitchen Consumer
Geez. On my very rare excurions, all I find is junk. Maybe I should make a more regular habit of stopping at sales and thrift stores! I pass them all the time. -
Chris, if you're up for some links to grill, better try the pork and poblano ones. I can't keep up with the demand for these sweethearts.