kayb

Anxious to hear more adventures from this trip!

I might as well just go on and get the thing. I know I'm going to. Why delay the inevitable?

Butterbeans, sauteed yellow squash and onions, warmed-over pork tenderloin, and sliced tomatoes.

Oh, it wasn't that the dogs stuck. They wanted to roll off the grill grates and onto the ground. So I tried putting them between the ridges. THEN they stuck.

Tamales and chili, topped with cheese. I'm getting near the end of my stash of Miss Rhoda's World Famous Hot Tamales, which I had lost in the freezer for a time but happily rediscovered. Must find an excuse to make a SEArk run and stock up!

Resurrecting this old thread to show you what happens when you don't open your gas grill all spring and summer. (The electric smoker has all but replaced it.) A wasp nest. Which I promptly incinerated before i grilled the hot dogs. BTW, grill grates don't cooperate well with hot dogs.

Wound up maybe 6 1/2 hours at 145, then I tossed it in the smoker. Tenderness was good, but I had my smoker temp too high, and it dried it out.

Oh, Kappabashi! I could have spent DAYS there. And more money than I'll ever have. I contented myself with my Misonos.

I do a lot of salads during the summer. Since I work from a home office, I tend to take a few hours on Monday and cook for the week's lunches. I make a broccoli salad similar to d @heidih's, and I make a marinated veggie salad that includes, depending on what I feel like, cucumber, onion, cauliflower, carrots, celeriac, raw turnips and corn kernels (some or all of the above). Dressing is wine vinegar, sugar, some tarragon, salt and pepper, garlic powder, maybe some mustard seeds if I feel like it. Made a good pasta salad t'other day with peas, carrots, diced up Lebanon bologna, and grated co-jack cheese, with a good bottled ranch dressing. Fruit salads are a constant. A quick, easy one the other day was cubed cantaloupe and peaches, with a tub of peach Greek yogurt as a dressing. There's one I like with figs, peaches, canteloupe and kiwi with a honey mustard-based dressing. Or maybe it's just cubed watermelon and canteloupe with salt. Of course, capreses. I use homemade ricotta, a lot of times, in mine.

@Anna N, this generally comes at the end of your sojourn, but I just wanted to say thanks for always taking us along with you on these trips. I've come to fee eel familiar with Manitoulin and the everyday life there.

Delectable!

In an egg yolk stands a soldier And a dipper by his trade His companions lie beside him Waiting each their own fates Of dipping in the egg cup And crunching 'til they're done, They are breakfast, they are breakfast And the eggshell still remains La la la la la la la, la la la la la la. You made me do it.

Dammit, Smithy, you're tempting me. Badly. I do not need another kitchen gadget. I do not need....I do not need...

Thank God. I'm not the only one. At a minimum, it wants a big handful of fresh basil.

Lord, how I miss sushi in Japan. Preferably at Tsukiji at 6 a.m. I need to work on going back.

I'm ok with marshmallows in hot chocolate, (I'm also fine without them), impaled on a straightened-out coat hanger and toasted over an open fire, and of course, in Rice Krispy treats. I cannot abide them in or atop sweet potatoes, or fruit salads. And God preserve me from the "green stuff" and "pink stuff" congealed salads of my childhood, packed full of the multicolored mini-marshmallows! (I'm fine with both green stuff and pink stuff w/o said marshmallows.) I have to confess I have never had a homemade marshmallow. Might change my tune; I dunno.

Faced with early notice of an unexpected guest tonight, I pulled a pork steak that had been bagged with Vivian Howard's blueberry barbecue sauce and then frozen out and tossed it into the SV. frozen. I think it's been going since about 11 a.m. at 145F. My plan is to pull it about 6 p.m., then throw it in the smoker for 40 minutes or so. I've never SV'd pork steak (slices from the shoulder) before. If it were a shoulder or or butt portion roast, I'd want to go at least 12. Think it'll have time to get tender in the time I have for it? It's good home-grown, farm-raised pork from just up the road. and is about 1/2 inch thick. Will have with baked beans and potato salad. Also thinking about tossing some sliced peaches and cubed cantaloupe with a yogurt dressing as a fruit salad.

Welcome! Great variety of cooks, cooking styles, and great info here!

Do you slice first, or just freeze whole? And do you just let it thaw on the counter? Steam bake, 400 degrees, 25 minutes. It was about a 1 1/2 pound piece of tenderloin. Warning, pink pork aficionados; there was no pink in this. It was JUST past the point of pink.

It is my understanding that Best Foods is West Coast for Hellman's, with different labeling.

That is absolutely lovely.

The more chicken horror stories I read, the happier I am I haven't cooked anything other than local, farm-raised chicken for the past 10 years. Girl! Come on down here! My garden needs weeding in the worst way. .Will put you straight to work! But I'll feed you Hellman's mayo.

@Kim Shook, I'd generally go with convection for most anything that's breaded. I cooked perhaps the best pork tenderloin I've ever cooked in my life tonight. Marinated it about six hours in bulgogi marinade, let the marinade reduce while I popped the tenderloin in the CSO, on the rack over a foil-lined pan, for 25 minutes. Took it out, glazed with reduced marinade, flipped it over and glazed that side, and gave it another 10. Rested it for 10. Tenderloin was the most moist and best texture of any I've ever cooked. Marinade was just a tad too sweet. @Smithy, yes, Convection w/o steam, although I think there's still some steam involved.

For list-making, I use two apps -- the "tasks" list on my Google Calendar (without which I don't know when to breathe) for to-do stuff, and the "Out o f Milk" app on my phone., which I cal also access on my laptop, as can my daughter. Out of Milk lets me keep separate lists for different stores I frequent., which is very handy, and as my phone is generally close to hand, it's easy and quick to note something down when I think of it.

I use this recipe, but I just put a couple of whole garlic cloves in the bottom of each jar, and I add a quarter-teaspoon of red pepper flakes to each jar, or drop in a jalapeno. Let them ferment about two weeks, then put on the lids and water bath process for 10 minutes. And I usually cut my cucumbers in half. I have the fermenting lids, so I just make mine in quart jars, and then sub out the regular ring-and-flat lids for processing. About two weeks' fermentation makes them about right.