snowangel

Trust me, I'll be gentle. In a "stupidest move ever," I grew up in Thailand. We had a Thai cook (outstanding), and we ate almost exclusively Thai food. Did I ever spend any time in the kitchen getting lessons, or just learning by watching? Heck no, I was never going to cook because I was going to be president of something or other.

I wonder what "pork melt" is? Any idea? BTW, I've had a kitchen floor that looked just like that once. You can try a scrub with something like bar keepers friend (ton of work) which will help, but in my experience, it's probably hopeless. Mine did look a bit better and was easier to keep clean when I started putting mop and glo on it...

Julia, do not let this book intimidate you. Yes, it can be an intimidating list of unfamiliar ingredients. I would start with the soups and noodle dishes. Don't hesitate to use prepared curry paste (I think that the Maesri and Mae Ploy brands are best). Many of these dishes are far simpler than they look! One thing to do is sit down with the book, and make a list of some of the pantry staples (fish sauce, curry paste, soybean paste (which is actually in a bottle, not a jar, and is an odd yellow color) and make a trip to an Asian market and spend some time wandering the aisles and picking up some of these things. You'd be amazed at how inexpensive most of these items will be. I'll spend a little time with the book today and come up with some ingredients which I think are indispensible and report back!

Yes, Heidi is just fine. She's not even objecting to having her hair combed (very delicately in certain parts) and her appetite is better than ever. Kids. Makinen. For some 30 years, as we drive up, there are towns we comment on as we see the signs, and one is Makinen. "So, what do you suppose is in Makinen." Well, now I know, and if we don't stop Wednesday, it's definitely on the radar for the next weekday trip up. Specific recommendations from Makinen Market?

Unless I miss my guess, it is because this is a boneless butt and if you don't twine it, you'll get a big ass butt crack like Chris did. The twine keeps it neat and tidy and cooking evenly.

Dinner looked wonderful! And, good for you for roasting and slicing your own lunch meat. That deli stuff is loaded with nasty stuff like sodium and water and other stuff. Surprisingly high in sodium. One of the things that blew me away was looking at the Subway web site. They advertise those low fat subs. Their nutrition info indicates that each one has over 1,000 mg of sodium! Diana and I are working on re-vamping the diets of our family -- not because of weight -- but because of general health. She's been eating a bowl of Uncle Sam Cereal for breakfast and is amazed at how well it sets her up for the day. Less munching, and much less groggy in school than when she was eating a sugary cereal. Are you going to do any more cooking for us? How is the new kitchen?

I've not cured anything yet. I'm leaving mid-week next week for almost a week, and as soon as I get home, I'm raring to go. Where should I start? Pepperone? Or some whole piece of meat? Or do both? I think my family would appreciate a sausage-style more than a hunk-o-meat.

I adore weights, especially for two things: 1. When the recipe has multiple cups (or tablespoons or whatever), I inevitably lose count and have to measure a few times. You know the story. The phone rings. The kids start talking to you, etc. 2. Those recipes that call for, let's say, one "medium" onion. Just what is a medium onion? 5 sprigs of thyme. Are they talking about the 2" sprigs or the 7" sprigs (my plant sports both and many of various in-between sizes).

Nice work, Arne! Question. I noticed that you smoked yours bone side up. I always do them bone side down. Wait, make that two questions. I almost never buy baby backs, but they were just under two bucks a pound, so I bought some. How much should I allow per person (adults and hungry teens)?

Porketta. Great idea. Question: can someone recommend a good meat market in Virginia? (That's Virginia, MN, not the state!)

Nancy, thanks for the good ideas. I think kebabs are a great idea, and Diana mentioned doing dinner in foil packages. And, I think that several meals will be planned around some sausages, and I'm sure I have some smoked butt in the freezer. Unfortunately, the kids and I will not be leaving on Sunday. We can't leave until Wednesday -- Heidi took a nasty spill last evening, so we spent the evening (our 25th anniversary) at the ER. Seven staples in the back of her head need to come out on Tuesday and there is to be no swimming in the lake until Wednesday. Sigh. Just means we'll have to return that much sooner!

Or a block of ice instead of cubes?

Elie, what are you going to use as a curing chamber? I think uptopic, Abra said she got several kinds ready at the same time, and felt that it was faster than doing three or four separate "getting everything ready" sessions. And Rob, welcome to the party! You've done a very impressive job of getting going, and I'm going to have to try the hot plate method.

When I was a little girl and visited my grandmother in Lincoln, NE, we would lunch at the downtown Miller & Paine (a department store) and she'd always have chicken ala king.

We did not picnic tonight. In fact, we didn't really eat much at all. One of the kids (Heidi) took a nasty tumble, so we spent the evening at the ER. It has been an anniversary we won't forget! The patient is just fine, and I almost, but didn't quite pass out, so we are considering the evening a success. It was grazing out of the fridge. Fruit and hummus and pita. Worked well for us.

For the peperone, I used pork butt =R= ← Has anyone does a side by side comparison of butt ( ) with beef?

I came to MN via Thailand (where there was no MW), but that time was punctuated by summers on a Nebraska farm. I don't ever recall seeing mayo in anyone's fridge. Ditto in Southern MN kitchens. Great Aunt Laura swore by Spin Blend, and I must say that it was on sale last time we went to the cabin and we made the most awesome potato salad and deviled eggs. Could have been other components, but I did buy Spin Blend again (should I hang head in shame for betraying MW?) I have both in my fridge, and they both have specific uses.

How much bactoferm should I order? (and thanks for holding my hand)

Given what you all have said, I think I'll give it a whirl. Although I can get bactoferm locally, it's an awful, 1 hour trip each way, so I'm going to order some. If I want to do pepperone, what size casings do I want from butcher packer? And, it doesn't seem like there's a lot of fat in the recipe in the book. What cut of beef did you all use? For the Tuscan salame, what size casings? (My credit card is sitting here just waiting to be used!).

I head north early Sunday morning with the three kids in tow. We will be joined Wednesday evening by my best friend, her to kids, and Paul. I'm also feeling sort of brain dead about food, having just hosted 100 at my house for my folks 50th. Need dinner suggestions. Breakfasts are easy. I'd like to avoid just burgers and chicken on the grill. But, I go up with only one cooler, and the fridge up there isn't real big. A second round of provisions will arrive on Wednesday with the next contingent, and I need dinner ideas for Sunday through Friday or Saturday nights. The other catch is that I want to minimize the number of dishes I have to do, since the dishwasher is me or my friend (rinse water too hot for the kids) and the running water is somone running to the lake with a bucket of soap. Bring the ideas on. This is a pretty adventurous group of kids, food wise.

America's Test Kitchen has a new cookbook out; also ring bound. My mom checked it out of the library but decided against buying it because it does seem a bit too elementary for her, Diana or me (but we aren't beginners, either!). In addition to a ton of photos, there is also a lot of advice on ingredients, equipment, etc.

Question time. I'm ready to rig up a curing chamber (ala Chris). I have a nice place in the basement that will remain cool and dark all summer. But, we have a cabin up north and I periodically get away with the kids, and I'm thinking I need to time dry curing so it coincides with a time I will be home for the number of days it needs, right? Or can this stuff sit unattended and unloved for 3-4 days?

Mike, I'm hoping your butt was as good as it looked like it would be. As good as any any of has produced. I'm more and more convinced that we don't have a clue when or how long the stall will be unless we could MRI the damned fickle beasts and see just how much collegen and fat the contain. Paul and I talked about stalling butts tonight, and it seems to be some of our most succulent have had the longest stall. But, who knows. I'm just a novice at this.

Update. My cousin called me and told me before she stuck the affected tablecloth in the freezer in a plastic bag that she coated it with Dawn dishwashing detergent. It is fresh from a run through my front loader, ironed and rollied up and I have to tell you, this thing looks better than it ever did. Reminder to self. Those old linens are pretty sturdy and Dawn is a good thing to have around. I confered with an aunt after the party and that tablecloth is some 75 years old. The one thing I learned. These vintage linens long to be used and loved. If folded and stashed away, they develop yellow lines along the folds. Bring them out folks. Use them. As I ironed the tablecloth today, I realized that whoever embroidered and appliqued the thing intended for the item to be loved and used. And yesterday, it was!

OK. I'm desperate. It's a vintage, appliqued tablecloth. It's my least favorite of the dozen I own, so if it's toast, it's toast. But, all I could do as the last of the 100 left last night was stick it in a plastic bag in the freezer. HELP!