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Posts posted by SLB

  1. I love my Hedley&Bennetts, with one caveat:  pay attention to weight.  Maybe it's not necessary with the cross-back, but if the thing is on your neck, and you plan to be in it all day . . . some of them are a lot heavier than others.  I seem to be sensitive to weight on my neck, and I learned this the 80-plus-dollar way.  


    People like Tilit a lot, but my beautiful red Tilit fell apart quickly.  I'm sure it was defective, but have no idea whether that is a common problem there.


    I have two linen pinafores (one is rough linen), which I wear for the hot weather.  I echo something someone said upthread -- the drape will slacken as you bend over, so take care if you're near fire or something like that.  And, let's not kid ourselves.  Linen is not a textile that ages well.  


    My "dress" apron is AOS.  It's shiny black tablecloth material, with hot-pink stitching.   


    And my dirt apron (in my life it's not for food, it's for dirt work) is from HandyMaam.  I love this apron.  It's priced totally crazy, like a lot of, you know, American-Maker-Hipster.  But I do love it:  https://handymaamgoods.com/collections/workwear/products/the-drapron


    I think it would work well for barbecuing or frying or work where the fabric needs to be thick.  


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  2. 2 hours ago, Nancy in Pátzcuaro said:

    We prefer blanco tequilas, sometimes called Silver or Platinum, for its clean agave flavor. Here in México of course there is an abundance of tequila, from blanco to reposado (rested) and añejo. Reposado tequila is "rested" in oak casks left over from bourbon production for at least a month, and añejo ("aged") is left in casks for as long as a year or more. For cocktail purposes I would recommend a blanco or light reposado. Hornitos is a good choice for margaritas--not expensive and readily available. For "sipping" tequila many people like an añejo, but we stick with  blanco.


    Nancy speaks for me.  It took me probably fifteen years to admit that I actually do not like añejo tequila in anything.  If fact, I only modestly like it neat, and would always privilege the reposado option for that kind of thing.  


    With the recent rage of "artisanal" tequilas, maybe I'll revisit the añejo universe.




  3. On 5/4/2022 at 5:55 PM, weinoo said:

    We added it to that list of New England cities/towns we really like...each different, yet with a bit of a common thread:


    Gloucester/Cape Ann


    Provincetown/Cape Cod


    even Providence though a lot bigger than the others

    Any New Hampshire insights?  I'm trying to get myself back to the Whites in the next year, and I like to bookend my Very-Good-By-Comparison Camp Food with Very Good Restaurant Food.

  4. I wonder if it's lobster bisque that I'm remembering; does it have a teeny hint of green curry (as in, bringing NYC-basic Thai food to mind)???  


    I don't remember it being creamed though, which I think is what makes bisque, "bisque".  In fairness, I may not be remembering exactly everything, because it was a vacation sandwiched between awful work-crush; so, you know, drinks . . . .


    But whatever it was, that's what I had en route to Acadia, and then broke camp way early to get some more of on the backside.  

  5. I love, love, love Portland.  And once left Acadia something like two hours early in order to permit time to get me a bowl of the Eventide chowder before a flight out.


    Thank you for sharing this, I'm going to try to get there before next winter.  I need all that food you posted.      

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  6. I'm not sure if we've discussed the heirloom beans grown by Charley Baer.  He carries a bunch of common beans, but specializes in New England heirlooms,  e.g. Soldier; King of the Early; Marfax; Yellow-Eye. The brand is known to people who frequent farmer's markets in Maine, Massachusetts, and NH; but now have a functional mail-order system (you used to call and have a delightful conversation with a woman who had an old-timey Maine accent, I could've talked with her for days).


    Anyway,  they're going to be profiled this Saturday on a New Hampshire PBS show called "Preserving New England", I thought folks here might be interested.  



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  7. Yep, that is the Ikea countertop; and I agree that it's actually a decent product although I would never drop the actual sink into one, which is what the folks who built this kitchen did on the parallel line of this galley. 


    The rotting particle-board is the cupboards.  I think it was made to require renovation every decade or so.  Which is against my religion . . . but the truth is, my lower cabinets floors are going to straight-up fail any day now.  



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  8. Years ago, I purchased some rare-earth magnet knife strip thingies.  In my mind, it was @rotuts who emphasized the need for the strength of "rare-earth" magnets.  


    Well.  I finally had a friend put 'em up. Heavy-use to the left (mostly);  less-use to the right.




    Just in time for the whole new kitchen I need.  In fact, the walnut was bone-dry, I oiled everything good before the drilling.  Sigh.


    But.  It's exciting, anyway.  Amidst the dilapidation, and Ikea particle-board decay, and mess.


    [And, no.  I certainly do not need three serrated knives.  Two of 'em were supposed to be gifts.  The rest of that is another board, or at least another thread . . . .]

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  9. 1 hour ago, TdeV said:

    Can I successfully rehydrate tomato slices for use in a salad-like dish?


    Maybe you could mince or blend them after rehydration into the dressing?  I don't think the slices will come back nice for eating otherwise raw. 

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  10. @TdeV, I actually have both of those books, I agree that they're pretty good.  But mostly I came away from them more comfortable adapting my own regular food (which tends toward high-calorie anyway).  


    Everything turned out fine!  Even that sticky messy mass of rice!!  It was actually delicious, and the six-year old scarfed it down like a champion.  Boiled sausage is not the most delicious thing ever, but I fixed it with salt and red pepper flakes, and the truth is that the texture was quite nice in the soup.  


    The slaw concept worked out really well, it added a fresh note which was great by day 3.  


    And no one died or even felt sick!  The half-dehydrated half slow-thaw frozen seemed to work out fine, even though we just did not have the fuel for the 10 minute boil that I was trying to push.


    And, finally.  It was too much food.  I'm not sure why I was so terrified that it wouldn't be enough food.  It was, like, twice as much food.  I kept thinking, you children are not eating enough . . . .


    @palo, I was in FL for a day and an excellent seafood meal.  And to pick up other goodies:  in fact, the first camp-night's dinner was actually ribs from Jenkins, I called ahead and ordered three slabs and a bunch of non-mayo-type sides. 


    The main thing we were doing, after pre-gaming on ribs and ribs-sides at Stephen C. Foster State Park, was several days of canoe camping in Okefenokee (GA).  


    Thanks for the support, guys.  I was freaking out, when the dehydration theory went south due to weather, I was quite anxious that I was gonna kill people, either through food poisoning or else through homicidal rage from having to portage three coolers full of food that was supposed to been dehydrated.  

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  11. So, I've been dehydrating all week in anticipation of a camping trip with my hiking crew.  Although we're canoe-camping and bringing the Colemans instead of the backpacking stoves, we can take the weight of regular food (frozen or whatever); I'm using the opportunity to try out some backcountry meals.  Plus, since there are FOURTEEN PEOPLE on this trip (spouses and ALL the children), I kinda signed up for more of a deal than I really paid attention to.  


    My people.  It has been a disaster.  First, I spent days and days and days poring over various cookbooks in a perseverative fashion:  what seems tasty?  how many calories per gram?  will the littlest among us eat anything that's been anywhere NEAR garlic?  Will any kids eat dehydrated caldo verde, which looks like, you know, vomit.  


    Honestly, I spent way too long on the gorps -- my favorite gorp at the moment is currently cashews; dried vanilla'd strawberries (done last spring); dried candied rhubarb (same); candied ginger bits (when backpacking I can get a touch nauseous); and dark chocloate m&ms.  Do kids eat that???


    Sigh.  I finally settled on the actual meal last Sunday.  And got to cooking, and dehydrating.  


    I came up with chicken-stock-yummy chicken and rice for the kids (what kid isn't gonna eat that).  But.  But.  In real life, I like shorter grained rice with chicken-n-rice, because it's soupy-er.  Well.  I messed up the rice, people.  It was done, basically 8 minutes from done:



    and I got on a work call and FORGOT ABOUT IT.  


    When I came back up for air, I had very chicken-y rice-mush.   Which I dried to dry anyway:




    But -- it had gotten a little more humid or something, and took like 19 hours to actually dry.  And I am not confident at all that it is going to rehydrate into anything that resembles actual rice.  In fact -- not all of it really did dry, even at that 19 hour point.  But on those 19 hours . . . .  listen.  Some of those hours, like ten of 'em, were needed for the caldo verde.  


    I am now running out for boil-in-a-bag rice.


    So back to the giant cauldron of beany-potato-y-kale stew, sigh.  I specifically grated the potatoes (a texture I do not enjoy in soup), for the superior dehydration/rehydration potential of the thin shreds. 




    I had pivot to freezing.  Because as of last night, it's straight-up raining.  Meaning, maybe it would take a hundred hours to functionally dehydrate?  Sigh.  Anyway.  So, I am freezing the caldo verde (I had already dehydrated the sausage and have it separated out -- I did get the meat aspects cooked and defatted and dried last weekend.  Like some kind of actual grown-up.  Also, one of the kids is currently vegetarian, I love the boy and he needs what he needs).  


    The plan is for the caldo verde is going to go from the freezer into the Yeti; but I am actually not sure it's going to be rock-solid frozen by the time I have to pack the Yeti to make the plane. It can go back into a freezer for another 24 hours or so after I land and before I head into the wilderness but . . . this is not how they tell you to do it.


    I did make a quite nice-tasting but basic tomato sauce to have over egg noodles one night.  I used all the tomato paste that was in my refrigerator -- a move I'd kinda forgotten about, fried tomato paste.  I made this in lieu of something which was requested from a prior trip, which I don't really remember but did involve dehydrated tomato slices and smoked trout and my homemade noodles and some kind of bean.  BUT I COULD NOT FIND ANY NON-WHOLE SMOKE TROUT!!  This is no doubt due to the fact that I had about 90 minutes to shop for it, and could not go to different places, and the one place I. hit only had whole smoked trouts.  Which I can't cope with, fish garbage in the backcountry. 


    Anyway.  A marinara-type thing.  Which one of the kids doesn't eat, she's just going to have noodles I think.  Sigh.  I've got a full day in an actual town -- Jacksonville -- to solve that problem before we hit the swamp.


    One thing which is actually totally dehydrated is a cole-slaw concept.  The theory is, you half-rehydrate it, and it's still crunchy.  Crunch is hard to come by int eh backcountry.  We shall see.


    Sigh.  I think everybody here reflexively addresses volume issues, seeing as how most of you are professionals/pro-adjacent, and therefore would not waste crucial non-working days struggling to imagine what 14 people's worth of four nights of dinner is going to weigh.  .  But beyond that -- people, start your drying early.  And check the damn weather.  If it's raining outside, triple the time.    


    I do think this dehydrator is going to make for more fun backcountry eating.  But, shoot.  I'm still carrying a VERY LARGE DUFFLE BAG of whole food.  

    • Like 6
  12. I consume a fair amount of content from the low-carb-o-sphere, so Paul Saladino's name jumped out at me from the Eat Your Books index.  


    Dudes.  A warning:  whether or not you would benefit from the diet known at "carnivore", and whether or not you experience Saladino as a straightahead whackjob; I can tell you from trying to listen to his podcast that the man's palate should not be trusted.  

  13. I don't understqnd the cucumber thing either, and I am agog to report that I've found it to actually work.  Could be a fluke, but I was losing it over the bitter CSA cucumbers.  And then it vanished when I started trimming ends and rubbing. 


    Anyway.  The old timey thing I still do for nostalgia alone is scrape the surface of steaks with a dull knife.  To remove, you know, dirt


    [**I think the concern is that the butcher, or store, is selling you an item has fallen on the floor]. 


    As I was taught:  if you rinse it (like we do with chicken), you will rinse away the beef juices.  Hence:  scrape.


    I also clean my greens for a long time in heavily salted water, much longer than is actually required for today's market greens. 


    One flank of the women's side of my ancestry meticulously removed the green leafy aspect from 100% of the veins of collard greens.  Repeat:  ONE HUNDRED PERCENT.  No veins.  None.  Not in any single leaf of green.  


    I do not do that anymore . . . .



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  14. I always wear aprons too.  I love aprons.  I'm sure I've posted about this here . . .


    I am intrigued at folks who don't need them -- I am one filthy prep person.  Honestly, my aprons tend to last about two days before they have enough food on them to draw vermin.  It's usually meat blood and grease.  


    I have two winter workhorses;  two summer workhouses (linen); and a pretty apron for when there's company.  


    They all hang on a pig hook:


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  15. I just about fell out this morning, my regular seafood selection jumped up 18%


    Although I'm a bit of a reflexive cheapskate, I hadn't been paying too much attention.  I buy meat in bulk which flattens things a bit, and I shop mostly for one these days so the produce increases don't end up costing all that much.  And possibly most important -- with the disappearance of my restaurant spending, my food spending overall hasn't felt particularly punishing.


    But I was shook this morning, and am now legit scared.  

  16. This is exceeding the topic, and I hope for a teeny indulgence to note in response-- you know what is excellent with an orange note?  Beans.  Bean soups, sure.  But any kinda beans.  I got that from Ms. Wolfert, years ago. 


    Orange beans are the bomb.  

    • Like 1
  17. I haven't been in this thread in a while, which was dumb!

    On 1/25/2022 at 2:26 PM, Margaret Pilgrim said:

    Subtle and haunting flavor combination. 

    This sounds wonderful, I'm going to try it with my routine pumpkin sub:  sweet potatoes.    I admit that this substitution is much more workable when the pumpkin is a minor player; but I'm going to see.  I eat pumpkin when it lands in my life, but I don't care for it all that much, so I don't ever really want to buy it.   


    I just got my new delivery of California tangerines last week, only to discover that I still have juice in the freezer from last year's tangerines.  So I am looking for ways to get that space back; this is right on time!  


    • Like 2
  18. Planters' roasted are good.  


    But -- y'all, Sunnyland from Albany, GA.  [which I've always heard pronounced Al-Benny",  "Al" as in the name.].


    Anyway.  I wouldn't mess around with the exotics, mostly the prices rival grass-fed beef.  I would stick to the peanuts and the pecans.   I have brought these as hostess gifts, they are so good.  




    I admit, I love peanuts.  I remember as a child not understanding the slur against President Carter at ALL!  


    ETA:  A podcast on peanuts which I thoroughly enjoyed.  There is a transcript here, but know that the audio version is just delightful:  https://gastropod.com/peanuts-peril-promise-transcript/

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