fifi

Just out of curiosity and to add a note of contrast... Where did "beloved" SIL go wrong? BTW... I know more kids like that than I like to think about. What a waste.

Funny is in the eye of the beholder. I laughed out loud. Perhaps I should seek immediate counseling The line forms for Brooks' counselor. I have tears rolling down my cheeks.

Now it is the "grown ups" that have no manners. There is no excuse for that kind of behaviour from a proprietor... EVER. Why would anyone go back? I agree on the age ranges some of you have given. And the fact that maturity and interest will vary. My daughter liked to do the "ladies who lunch" thing in nice restaurants at about age 9. My son wasn't ready for finer dining until about 11. Then he jumped into it with a vengeance, and still does. Of course, you don't just flip a switch that says "ready NOW". They had been taught manners from the beginning so I think it was more of a developed interest level that determined their readiness. I never had a bad experience. There is nothing quite so much fun as watching an interested child enjoy a new experience.

A few weeks ago, one of the documentary channels (History, History International, A&E?) ran the whole I, Claudius straight through, marathon style. The weather was lousy so I watched it while doing some stock making and experimenting in the kitchen. I had loved the series when it first came out. The difference this time was that I noticed the food more. I read somewhere that they did a lot of research for the series to get the domestic scenes historically correct. That was really interesting. And, of course, it was the mushrooms in the end. You can actually buy the whole series on DVD here. I didn't realize that it was made in 1975. Amazingly, it doesn't look dated to me.

There was my LOL to start the day.

I think you are correct about this. I have seen, over the years, a real change in the way kids are raised. When I was brought up, I knew I was loved and cared for. But I also knew that I wasn't the center of the universe. Mom and Dad didn't spend their whole life taking care of my sister and me. They had a life, too. I was also taught respect for other people. The concept of letting a child "be themselves" and "not cramping their creativity" were unknown concepts. Children were expected to behave themselves WHEREVER they were. And if you didn't abide by the rules, the consequences were swift and sure. When you are raised thinking that the world revolves around you and that you can do no wrong without consideration for those around you it would probably never occur to you that that cell phone conversation or the bratty kid might be annoying to someone else. Gee... It is too bad that I was raised that way and had my "creativity" stifled.

Uh... What is shumai? Some of us are clueless when it comes to Japanese cuisine.

What a beautiful city. Thanks for the link. I am really looking forward to this blog.

Which of these books do you like the best? They look fascinating. (I hate these threads. I get a twitch on the mouse button to go to Amazon.)

I fogot about the gribenes. I haven't had that in ages. You used to be able to get them at a Jewish butcher and deli in Bellaire, TX. I don't think it is there anymore. I did finally get around to puttiing the lard methods into RecipeGullet here. I would use the top of the stove method for poultry fat.

It works well and you can actually get more than one kind of lard. I also do it in the oven, just throw it in there and forget it. You don't get the clear mild lard that way but I am not much of a baker. I think I will put the methods in RecipeGullet since it comes up from time to time and I always have a hard time finding that thread.

Robb Walsh Are You Really Going To Eat That? We have been discussing it here. Great book. Get it.

I posted my method for rendering lard here. I don't see why it wouldn't work with duck fat.

I have used Martha Stewart's method and it always seems to work. You cover room temperature eggs with one inch of water. Heat to boiling over medium heat. As soon as the water boils, remove from heat, cover and let stand for 12 minutes. Put the pan under cool running water to stop the cooking. I also saw somewhere that pricking a small hole in the big end before you start this lets the sulphide gas escape and you don't get that green ring. It works. (Somewhere around here I even have a little tool that does that. What? Doesn't everyone have an egg pricker? )

Lard (two methods) Rendering your own lard produces a wonderful product that is not "bad" for you. It is not the same thing at all as that brick of nasty white stuff you see on the grocery shelf. That stuff is hydrogenated, contains a lot of trans fats, and tastes like plastic to me. Fresh lard is a different product altogether. You have to refrigerate it or you can freeze it. It keeps forever that way. Do put it in a glass jar, though, as it can pick up other flavors from the refrigerator or freezer. I keep mine in the refrigerator because it is easier to dip out. I have used the top of the stove method for chicken and duck fat. 2 lb White pork fat (ask your butcher) Chill the fat in the freezer to make it easier to cut. Cut into 1/2 to 1/4 inch cubes. I lean toward the smaller size but it isn't critical. The quantities given above do not matter. I just make whatever I am willing to cut up. For either method use a very heavy pot. I like to use my Le Creuset French oven because the light colored interior makes it easier to see the color develop. Top of the stove method: Put 1/2 to 3/4 inch of water in the pot and add the cubed fat. Do not cover. Start on medium to medium low heat. The water will cook off and gets the fat melting a little faster. Stir occasionally throughout the process. Before the bits of fat start to brown, dip off the clear fat. This is a light and mild lard that is good for baking where you don't want pork flavor. Continue to cook until the cubes start to brown. You want to go slow so that the cubes toast evenly. Pour off the amber liquid. This is the product that you want for savory cooking. Don't throw away the bottom dregs of lard and all of the brown bits. This is "asiento". It is used as a savory spread on corn tortillas or bread. This method takes quite a while but doesn't require a lot of attention. Just go slow at first if you want the light stuff for baking. You end up with three products. Oven method: This one is really easy. Just put the fat in the pot with the lid on to start and put it in the oven at about 300F or a little lower. Stir occasionally. When it starts to render, take the lid off. Pour off the lard and save the asiento. Again, you want to go kind of slow here so that the cubes toast and don't burn. For either method, strain out the cracklin's to eat as a guilty treat, add to corn bread, or use as a sprinkle on salads. The picture shows the three products, white lard, tan lard, asiento, and of course the cracklin's. (Maybe that is four.) Keywords: Easy, Pork, Mexican ( RG791 )

Lard (two methods) Rendering your own lard produces a wonderful product that is not "bad" for you. It is not the same thing at all as that brick of nasty white stuff you see on the grocery shelf. That stuff is hydrogenated, contains a lot of trans fats, and tastes like plastic to me. Fresh lard is a different product altogether. You have to refrigerate it or you can freeze it. It keeps forever that way. Do put it in a glass jar, though, as it can pick up other flavors from the refrigerator or freezer. I keep mine in the refrigerator because it is easier to dip out. I have used the top of the stove method for chicken and duck fat. 2 lb White pork fat (ask your butcher) Chill the fat in the freezer to make it easier to cut. Cut into 1/2 to 1/4 inch cubes. I lean toward the smaller size but it isn't critical. The quantities given above do not matter. I just make whatever I am willing to cut up. For either method use a very heavy pot. I like to use my Le Creuset French oven because the light colored interior makes it easier to see the color develop. Top of the stove method: Put 1/2 to 3/4 inch of water in the pot and add the cubed fat. Do not cover. Start on medium to medium low heat. The water will cook off and gets the fat melting a little faster. Stir occasionally throughout the process. Before the bits of fat start to brown, dip off the clear fat. This is a light and mild lard that is good for baking where you don't want pork flavor. Continue to cook until the cubes start to brown. You want to go slow so that the cubes toast evenly. Pour off the amber liquid. This is the product that you want for savory cooking. Don't throw away the bottom dregs of lard and all of the brown bits. This is "asiento". It is used as a savory spread on corn tortillas or bread. This method takes quite a while but doesn't require a lot of attention. Just go slow at first if you want the light stuff for baking. You end up with three products. Oven method: This one is really easy. Just put the fat in the pot with the lid on to start and put it in the oven at about 300F or a little lower. Stir occasionally. When it starts to render, take the lid off. Pour off the lard and save the asiento. Again, you want to go kind of slow here so that the cubes toast and don't burn. For either method, strain out the cracklin's to eat as a guilty treat, add to corn bread, or use as a sprinkle on salads. The picture shows the three products, white lard, tan lard, asiento, and of course the cracklin's. (Maybe that is four.) Keywords: Easy, Pork, Mexican ( RG791 )

Mexican Burnt Milk Candy (Leche Quemada) There are many variations of this candy. Some add nuts just before pouring into the pan. Pecans are typical. I have also seen it with coconut stirred in. This particular recipe is really pretty easy if you have any candy experience whatsoever. The long cooking time is necessary to "toast" the milk solids. It really isn't a problem since it doesn't require much attention. You just stir it occasionally. Do not try to substitute margarine for the butter. You won't get the added milk solids. 3 c sugar 1 c brown sugar 1/2 c butter 1 can sweetened condensed milk 1 can water Mix all together in a heavy pot. Cook over medium low heat for about 4 hours, stirring occasionally. Start watching it at about 3 1/2 hours. Bring the temperature up to 240F or to the soft ball stage. Remove from the heat and cool to 110F. Beat vigorously with a spoon until it begins to smooth out a bit. This is hard. I have been successful using a Bamix, a fairly powerful stick blender. Turn out into a buttered 8 x 8 inch pan. Allow to cool completely. Cut into squares. About the pot: My optimum pot is an 8 quart heavy Calphalon stock pot in that it is deep enough to hold the foaming stage and is heavy enough to prevent any scorching. Be sure to use a big enough pot as it will "boil up" at first. Don't do as snowangel did and use a 3 quart pot and got a spill over that took her a long time to clean up. There will be ample leftovers in the pot for the cook to snitch to "honor" the pot. Note: How dark the candy is will depend upon how long you "toast" the milk solids. Also, I have found that the "graininess" of the final product varies batch to batch. This is entirely consistent with what I have eaten over the years. You should have something of a sugar crunch on first bite that then dissolves in the mouth. This is a "rustic" candy, not meant to have the smooth creaminess of a well made fudge. Keywords: Candy, Intermediate, Mexican ( RG790 )

Mexican Burnt Milk Candy (Leche Quemada) There are many variations of this candy. Some add nuts just before pouring into the pan. Pecans are typical. I have also seen it with coconut stirred in. This particular recipe is really pretty easy if you have any candy experience whatsoever. The long cooking time is necessary to "toast" the milk solids. It really isn't a problem since it doesn't require much attention. You just stir it occasionally. Do not try to substitute margarine for the butter. You won't get the added milk solids. 3 c sugar 1 c brown sugar 1/2 c butter 1 can sweetened condensed milk 1 can water Mix all together in a heavy pot. Cook over medium low heat for about 4 hours, stirring occasionally. Start watching it at about 3 1/2 hours. Bring the temperature up to 240F or to the soft ball stage. Remove from the heat and cool to 110F. Beat vigorously with a spoon until it begins to smooth out a bit. This is hard. I have been successful using a Bamix, a fairly powerful stick blender. Turn out into a buttered 8 x 8 inch pan. Allow to cool completely. Cut into squares. About the pot: My optimum pot is an 8 quart heavy Calphalon stock pot in that it is deep enough to hold the foaming stage and is heavy enough to prevent any scorching. Be sure to use a big enough pot as it will "boil up" at first. Don't do as snowangel did and use a 3 quart pot and got a spill over that took her a long time to clean up. There will be ample leftovers in the pot for the cook to snitch to "honor" the pot. Note: How dark the candy is will depend upon how long you "toast" the milk solids. Also, I have found that the "graininess" of the final product varies batch to batch. This is entirely consistent with what I have eaten over the years. You should have something of a sugar crunch on first bite that then dissolves in the mouth. This is a "rustic" candy, not meant to have the smooth creaminess of a well made fudge. Keywords: Candy, Intermediate, Mexican ( RG790 )

WHOA! Now THAT is an idea. I never thought of that before. In your typical crockpot, is that on high or low? Do you oil it, season it, what else?

Oh, good Lord!

On the whole, I think it is less harmful to treat one's pets as human than to treat one's infant offspring as adults. In general, I would trust the behavior of one of my dogs in a social situation before I would have one of my infant to toddler children.

Is it true that you can't do a "no babies" policy in the US?

The only place I have ever heard of "caster sugar" was on The Two Fat Ladies. I always thought that it was the same thing as my usual Imperial Sugar that I buy in 4 lb bags. Is it finer than that? Is caster sugar an English term? If it is finer, then a volume measurement would be different in a recipe. Note: I have no idea what I am talking about.

I am looking forward to that picture. My sink at the previous house was an Elkay (I think.) builder grade and not one of those that cost $1000 and it worked fine, Thank You.