Deryn

Faux Pas - I didn't have a French grandmere to give me a particular recipe for tourtiere (or cretons) so I go by taste memory (from many Christmas seasons spent in Quebec City with my husband's family) for both. I have tried mixtures of pork and veal (and one year I threw in a bit of ground lamb) but most years the tourtiere now contains only pork (since having a bit of veal lying around to throw in is less and less likely these days). Some recipes leave out the savoury herbs (sage and thyme) but I like both savoury and sweet smells (from cinnamon, nutmeg, and a touch of allspice) emanating from my tourtiere so I use both. Anna - See above for how/why I kind of 'wing it' with cretons as well - though a couple of years ago I discovered a Thermomix recipe for cretons that is fast and easy so I start from there and adjust timing, etc. for texture, and for taste when it comes to seasonings. http://www.superkitchenmachine.com/2010/6065/cretons-recipe-thermomix-tm31.html Again, I tend to use mostly, if not all, pork. I like it a bit less fatty than some may (when I ate cretons in Quebec, made by my husband's aunt, it had quite a covering of fat which I would dig down below) and I like the texture a bit rough, not like a smooth pate. I am not huge on cloves so I use only a 1/4 teaspoon usually. I have tried both fresh and powdered ginger - and, as one might expect, the taste can be quite different - I preferred powdered in this particular dish though. Sylvia - try this one - http://www.pieofthemonthclub.org/thismonth/2009/01/21/october-pie-cape-breton-pork-pie/ (Note: I make my own shortbread tart crusts - just butter, flour and a bit of sugar, whizzed in the food processor or thermomix). I warn you, they are sweet (but I figure the dates are healthy!). What got me to make them the first time was the fact there is definitely no pork in them at all - but I guess one could pack on the 'pork' if one ate too many. Cape Breton Pork Pie 2¼ C chopped dates ¾ C packed brown sugar ¾ C boiling water ¼ tsp salt 1 tsp vanilla Icing: 2/3 C icing sugar, 2 tbsp maple syrup, 1 tbsp butter, softened TWO Pre-baked 9” tart shell, or 4 doz 1 1/2 inch tartlet shells. Filling: In a small pan, bring dates, sugar, water and salt to boil over medium heat. Reduce heat and simmer, stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells. Icing: Blend together icing sugar, maple syrup and butter until smooth; pour or spoon over tarts. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.). Sylvia - What an interesting and wonderful Advent 'calendar'. I love licorice but apparently it is not as good for some of us as was once thought so I would not be able to use that powder either - but what fun anyway to open it up!

I didn't mean to take Roger's thread off topic. Perhaps we can debate this in another thread? I am sure there will be a lot of interest both from our US posters and those overseas (and I am not sure I could disagree with some Europeans though I am not totally certain they know exactly what they are already eating either) - but I guess (other than my quip about making apologies) it doesn't really belong here. Sorry.

Canada isn't that 'exotic' but I am a mishmash of cultures, all of them quite dear to me - so here is my eclectic list of 'best intentions' - to be prepared over the next few weeks: Tourtiere - traditional meat pie from Quebec, sometimes made with mashed potatoes, sometimes with cut up potatoes, sometimes no potatoes, subtly aromatic with nutmeg and cinnamon, served with a sharp chutney. It is usually served at Reveillon - the quebecois Christmas eve/midnight celebration. I may also make some ragout as well but think I will skip the cretons this year. Lobster stew/bisque - lobster is in season on the northeast coast, and if no one is around to help me eat it, I will be trying to freeze-dry what remains Cape Breton 'pork pies' - no pork in them, they are sweet tarts made with a shortbread crust and dates, topped with a maple icing Christmas cake - boozy and dark, and really too late for the 25th this year but I have the fruits soaking so I will make them anyway Rosettes - light and delicious, and I will have to give most of them away or I will eat them all Butter tarts - Mom would also have made mince tarts but I really am not that much of a fan of those, and Christmas pudding with brandy butter was also a must in my house for years but without someone to share with, I won't bother with that this year either Welsh cakes - not traditional for Christmas especially but whenever I make them they bring my father and his culture closer to me again - and they are delicious. If my neighbour's grandkids are about, I may also make some Welsh taffy to give away. Rosemary shortbread - just because I LOVE it Of course, also turkey, dressing, gravy, cranberry sauce, several kinds of vegetables and mashed potatoes, etc. - the 'normal' North American seasonal fare Will post pictures when I can/have made them.

Just read an article (on a so-called 'news media' site, so take that with a grain of salt) about (at least some) Europeans being up in arms because of the EU-US trade agreement in the works - claiming that they will have to eat our 'frankenfood' ("chlorine chicken and bionic broccoli") if it is signed. Maybe we should make our apologies now?

Rice cooker here as well. I still have one but haven't used it in so long now that I should just throw it or give it away. I 'think' it probably still works. But, like you, Anna, my electric grill/press, has been put away for ages too. My electric wok has been out in its place for a while now. I really need to get my island expanded/reconfigured - and extra counter space added along the wall. I also have a plan for a way to line up all my favorite electric appliances on the new counter and build a shelf over top (well above the tallest appliance) with some kind of door(s) to hide them all along that extra wall where the new counter will be (like one ~12" long giant appliance 'garage' with electrical outlets near each one so I don't have to actually move the appliances to use them). Of course, even with those changes, due primarily to size constraints, the new freeze-drier and my large chamber vac machine will stay on utility carts. My Vita-mix is a real nuisance to use right now - so I don't for the most part. It is on the counter in full sight but is too tall to use in its place and I have to remove the jar part to get it out far enough to use.

I buy and debone at least one rotisserie chicken a day - from any source I can find (including Costco - which was yesterday's 'hot' and today's 'cold') - for my dog. That is all he eats these days (trying to wean him but he is addicted!). When I do get to buy Costco's however I have never noticed a 'glaze' on them - just that the skin is brown and shiny because of the fat dripping on it during the rotiss-ing process. I am sure they are brined however - since I haven't seen a chicken in eons that wasn't (to make us pay for the extra water as well as the bird). Some stores do use a rub (I love the smell of one kind I buy from Sobey's where I live in Nova Scotia - with sage and other herbs - the dog doesn't care for those as much). The only ones I eat any of however are the ones from stores that use free-range chickens (wish they were organic but free-range/natural is about as close as I have ever seen) - the dog gets all the rest - and, 'dog-survey-says' he doesn't think the flavour changes much from hot to cold (but, I can say they ARE easier to debone when hot).

http://www.foodtimeline.org/ Have you been using the above as a research tool? If not, have fun - it will keep you busy for a lifetime. I just did a survey approach and opened a single link from there: http://babel.hathitrust.org/cgi/pt?id=coo.31924003522103;view=1up;seq=27and I can see there is a lot of reading that might help you in your assessment. I began to read at around page 5 (and I can't quote because it is a scanned in googlebook), looking for any evidence of what you are implying - and I just don't see it there. But, I am sure if you delve further in that one - or others linked in the timeline, you may find something to support what you are saying - though I would bet that a LOT of attitudes came from books (and were slow to be passed around), more than anything else back in those pre-internet days. 'Wonder' at (and interest in) new ingredients and techniques perhaps, but, 'apology' for what was 'invented' and/or served at home in America? ... not sure that is really what most people thought/did, etc. I agree with the probable issue being perhaps the concept of a class-system and envy issues maybe, if there was anything at all - in terms of what the general populace thought/thinks.

Parsley and cilantro both require a fair bit of light (can you get a broad spectrum/grow bulb to put in a lamp over or near your plants?) and water as well - more than say rosemary would. Rosemary and thyme, for instance, are hardier, woody plants native to the windswept regions of the Mediterranean. I have had those survive nasty winter conditions outside - and unless you never water them, inside they generally are pretty long lived as well. But, different plants/herbs require different care. Parsley and cilantro are more delicate, particularly cilantro. Cilantro grows fast but dies fast too - you may want to get some seeds and keep growing successive crops. Also it is good to repot cilantro in a larger/wider container - it needs more room than parsley. Harvest cilantro leaves at the ground level. Water lightly probably nearly every day and harvest at least once a week to keep the plants bushy.

Wow. 7 minutes. That is amazing .. and wonderful! Hope you have just as great a response at all the locales you plan to pop up.

Thanks, LindaK. I headed down to Greenville SC today and picked up a couple of those nut oil trio boxes. I am not sure I would have even noticed them without your post and picture - as the display was not large, front and center.

gfron - Assuming (is that a bad thing to do here?) that you have avid fans (and therefore contacts in each place on your itinerary - some of whom may at least be familiar with 'foraging' and/or know their local area pretty well), is there a possibility you could enlist some help at each stop to take a morning walk on the day you arrive to forage a few local ingredients for you? Perhaps you could ask them to scout out (in advance) a few things that might be easy for them to pick for you - so you could even plan a bit beforehand what you might be serving - or at the very least they could quickly lead you to where the best foraging specimens might be to save you time and steps?

I think the following estimation process should work. Brisket can decrease in weight by as much as half as it cooks (so 20 lbs. precooked = ~10 lbs. cooked) and each serving (i.e. per taco) will be 2-3 ounces (5-8 servings per lb.).. therefore you can probably count on 20 lbs. (pre-cooked) providing 50-80 servings - so 20 lbs. should be sufficient - maybe even excessive (especially for filling small taco/tortillas) but leftovers are good too. Toppings - cilantro, salsa and avocado slices would be nice. If you don't have a large enough slow cooker (or several slow cookers), maybe you can use foil covered roasting pans in the oven? A simple, non-spicy recipe is to use a couple of bay leaves, 2-4 ounces of liquid smoke and 1- 12 ounce beer for each 2-4 pounds of brisket (with the fat trimmed off), and salt/pepper. Cook low and slow, covered, for 8-10 hours (in a slow cooker - may want to adjust that timing if you use the oven). Remove from the liquid when cooked, and shred.

If we are (are we?) moving past the world of festive 'cakes' (though pfeffernusse is a 'cake-like' cookie, I know) ... I will suggest rosettes. My mother made those only once a year - at Christmas time - and I still have her original 'iron' - she always used the 'snowflake' one. They are so light and delicate and 'snowy' - dipped in powdered sugar. I love them - and this 'festive' thread has reminded me that I should make some again soon myself. Mom also made springerle but those need to age a bit as I recall to soften up - and though I like them now, I don't remember sneaking them out of the cookie tin when I was a kid.

Why not try steaming the potatoes rather than boiling. Cover them with a fair bit of crushed garlic as they steam. Not sure if it would give the desired effects but at least the garlic shouldn't be lost in a quart of water either.

I can't offer any technical expertise in this area - sorry - but, I bought an upright 'freezer' last year that has a feature that allows it to be either a fridge OR freezer (not both at once though), depending on what temperature setting I use. I am using it as a freezer currently but love the idea that I could easily change that at any time - and it was cheaper than either an 'all fridge' or fridge/freezer combo. If you can't make your conversion plans work, you may want to look into the either/or concept freezer. There are very few to no chest freezers that do not require manual defrost these days - which I see you didn't list in your 'problem' section but do seem to understand when you say " All I could come up with is the bottom shelf to raise the food a bit and periodically open the drain. (anybody know anything about de-humidifiers and or dryers?)" If you are just looking for a fun project to dabble with, I hope you reach your goal - but, it is sounding very complicated to have to deal with all the issues you have identified - and perhaps costly too?

Buche de noel?

Thanks for that Mario recipe recommendation, Robert (and for the link, c oliver). Looks delicious - and I may try it soon myself. Fennel and pork are a match made in heaven in my opinion. I think it a shame though that Mario would have us throw out the 'ribs' (presumably he means 'stalks'). I won't follow that step unless I am being extremely lazy or feeling very rich that day.

I like to make miniature spanakopitas and freeze them so they can be pulled out to be baked while drinks are being poured. Similarly one can make fig or apricot with goat cheese triangles and freeze them for spur of the moment nibbling needs. Add to that a few nuts and people seem quite happy to nosh till dinner is ready.

You obviously did freeze dry raw meats, BGW - so it 'can' be done. Rehydration of some things may be more tricky. If the only items you have in the FD at any given time are all the same and pretty well the same size (i.e. the hamburgers you mentioned), I would say you could measure the amount of residual water you drain out during the defrost cycle and divide it by the number of burgers you had in the machine to get how much water was in one burger. Or I guess you might be able to weigh the hamburger before it is dried, weigh it again afterward and then figure out how much water it takes to make up that difference. I haven't done raw meat yet, but others have and seem to be happy with steaks, etc. - though I don't think I have seen anyone who has done a hamburger already formed into patties, raw. Perhaps you would have better results if you did the burger meat raw and then made the hamburger after rehydrating? Or you might try a thinner burger too - you didn't say anything about how thick yours were. Have you tried cooking the burger first and then rehydrating after drying to see whether the toughness is still an issue? Welcome to eGullet.

rotuts - a little cultural/geography/elementary physics lesson for you. EVERYONE knows that we, north of the border folks, live in igloos. Igloos are made of ice and snow. Ice and snow don't do well when combined with steam and heat - they have a tendency to melt quickly. It is only those of us who can afford to have our igloos built to encase a trailer who have the luxury of countertops that don't melt when steamed to perfection. But, then again, trailer counters aren't usually very long/large either so even there there can be a storage issue. So, please be kind .. Kerry and Anna merely left their steam oven in the only place they know is insulated well enough to take its heat without causing major puddles on the floor and a gaping hole in the side of their regular igloos. Sorry .. off topic .. hide this.

I have not been employed in the restaurant industry now for many, many years but nothing that article said surprised me at all. I have seen coercement and bullying in both the front of the house and in the kitchen, and was the target of sexual harassment (and because I would not sleep with the head chef, I was fired from one restaurant). Back then there was no recourse legally either for a woman who had that kind of trouble with a manager or head chef. All that may have been smaller town stuff and 40 years removed now, but, instinct tells me not much has changed (except one might get more sympathy these days from authorities outside the restaurant if harassment was proven). I am equally sure there are MANY restaurants that run very smoothly - where there are few problems of the type mentioned in the article mind you. I am sure gfron's kitchen is pure zen - but I hope he will chime in here because I am sure he has seen or heard about some stuff over the years too. There are a lot of egos in restaurant kitchens, a lot of pressure to 'perform', long hours in hot confined spaces, the need to consistently put out perfect food, fast. There are power struggles and there are dangerous 'instruments' there. When tempers fly, I am certain things can get out of hand. A number of kitchen workers too I am told (as far as I know I didn't really run into that in my day - but alcohol was an occasional issue) have addiction problems - doesn't help I am sure. I don't think the answer is unions, or more regulation. It is probably just people working every day to show that kind of behaviour is unacceptable. The culture needs to change - and that takes time unfortunately. And, yes, I also think that angry TV chefs do NOT help change that culture - rather, they perpetuate it. Sorry .. rambling here ... what kind of 'thoughts' were you looking for?

Perhaps draining the sour cream first (cheesecloth over a bowl for a few hours) might help make it thick enough on its own (and probably would even help reduce the freeze drying time a bit too). Alternatively perhaps you can find some sour cream with a gelatin or cornstarch additive - seems a lot of the cheaper varieties may contain some these days - and try that too? Freezing any dairy product can leave some grainy-ness I know. The fact that we freeze fairly fast when freeze-drying I think may actually help to reduce the grainy-ness issue to some extent as well but I hope to experiment soon with cream cheese and sour cream freeze-dried and reconstituted to make cheesecake. There is or was recently another topic talking about the grainy-ness induced in cheesecake when made with pre-frozen dairy items I believe.

Shelby, you have me literally drooling now! Can I come to your house for dinner, please?

If you are interested in an HR FD, you may want to check HR's site this week. Black Friday sale. Seem to be quite substantial savings.

Quark is a kind of fresh cheese, made from soured milk. Common in many European countries and Israel - and I know it can be bought in eastern Canada. Don't think I have seen it in North Carolina but would be surprised if it wasn't made in the US as well.