SLB

I'm in the process of adding my index-card box file of clipped and otherwise hand-written recipes. It's like evening knitting: a little at a time, watching TeeVee. I still have a vague but functional memory of what's in that index-card file, so I can (for now) count on mostly remembering to check it when I'm looking for a recipe. But whenever that file is fully integrated, I'm thinking this EYB junket is going to be truly priceless for me.

Exactly! I believe it was @Okanagancook who pointed me to EYB, and I think it's fantastic. In particular, it's really helped me break out of my ruts.

I definitely was referring to your feedback, @Smithy. I made a take on @heidih's but used champagne vinegar instead of balsamic, and some Afghanistani raisins that I bought for the children who come over and have been languishing in the cupboard. Also, toasted slivered almonds, which were also languishing. I thought it was really good! I particularly enjoyed the half-roasted/half-slightly-steamed combo. I used more than a touch of mustard, and would do that again for sure. IMG_3120.pdf

I can't wait. In truth, I think all mayo-based broccoli salads look somewhat unpleasant; which makes for more impact when the delicious hits. And thanks so much, all of you. I'll report back, too!

That sounds DELICIOUS. Thank you!!

So, I went to a conference last weekend at a wonderful site in rural Virginia, a site with legendary food. They served a broccoli salad that was pretty traditional-Southern (except cranberries for raisins), and which was just delicious. So I am now on a broccoli salad tear, and am very interested in ones you've had that you particularly enjoyed. I'm also interested in how I can get around the sugar that is called for in most of the mayonnaise-based recipes. I appreciate its function as a balance of flavor, and feel comfortable adjusting downward the amount called for. But I'm interested if anyone here has converted the sweetness in a savory dressings/sauces into some other kind of flavor (not subbing in alternative sweeteners), but deploying some other flavor altogether. It might be that the only real option is to just try to get away with less sweetness, but it seems like there might be a general approach.

I nearly cried when Tina announces she needs a good knife "for school", and Carmy just gives her his without so much as a blink. And then she explodes with pleasure at what she can do with it. Basically, I love Tina. "Who da [eff] is Jeff??"

I have a butterflied leg of lamb that has been in my freezer since the winter before the pandemic. I'd like to do something differnet, some version of Mexican lamb barbacoa. Except my barbacoa has to be the oven kind . . . I'm interested in anyone's confirmed-tasty seasonings for Mexican lamb barbacoa. Meat has gotten so expensive that I am kinda terrified to just, you know, try something. Which makes me sad. But that's another thread . . . .

A lot of the Dartos are out of stock. And it is freaking me out honestly.

I was talking about the Tingly Chili, not the spicy soy. Sorry for the confusion. With the Tingly Chili -- if you sauce the noodles, and don't retain any of the boiling liquid, which is what I did last night -- my lips were on fire after 2/3 of the bowl. It has a little of that szechuan pepper sensation, and then a whole lot of heat. Also -- I saw this today, https://www.nytimes.com/wirecutter/blog/best-instant-noodles/?smid=fb-nytimes&smtyp=cur&fbclid=IwAR0SA5qwqctGlAQbDEms1xAwkzQvSz13EQEyRGGHJy_pAVxHECrYm5Z4INM; and realized that I just have not consumed enough of this product to be making any truly intelligent comparison at all.

Well, me and one other adult only ate one, so some person or two ate more than two. I brought a total of 15, which I thought was going to be at least a dinner and a kids lunch. I was wrong! And I wish to revise my comment that the spicy noodles are not especially spicy. I had them last night, cooked as instructed with the boiling liquid getting drained off and the seasoning applied only to the noodles themselves. Thus cooked, the dish was very, very, very hot.

@MetsFan5, we tried all of them. The spicy is not, to my palate, spicy at all. That noodle is a little thicker than the others, which is nice. But I was piling on the Oaktown Spice Shop Goat Horn chile flakes, which also wasn't especially hot. These packets are all about the noodle, I'd say stick to your own seasoning chops. I've never had Ichiran or Sun; I'll look for them though. Instant ramen seems to be preferred for these camping trips over my meticulous homemade tricked out pasta, which doesn't hurt my feelings or anything. @Vapre Sigh. I'm sorry.

Yes. I just hauled a pile of them into an Arizona canyon for camp food. I also [ordered that the children] haul in the liquid seasoning packets. They took longer to rehydrate than is perfect for camp, but in terms of taste, they were a hit. We added in tinned fish (which, ahem, I also insisted that someone else haul). But three adults and three teenagers ate a total of 12 packets in one single meal. I had an unpleasant experience with Momofuku's direct-mail service, though, and wouldn't go that route again. They have them at Whole Foods. Editing to add more of the detail you probably are interested in: what was good about them was the noodles. The noodles are, in fact, better than other "instant" ramen options. The brand puts a lot of emphasis on the seasoning -- what it is and that it's liquid. I myself did not find that aspect exceptional, though useful.

Fair point.

My understanding was that any vinegar of at least 5% acidity will suffice for preservation. Without going to check, I believe I learned this from "Saving the Season". I usually sub in a relatively cheap white wine vinegar for vinegar-pickles, "Vilux". For quick pickles, I've been known to use fruit vinegars; mostly because I don't like fruit vinegars in almost anything else. A fact I discovered after I'd bought a whole bunch of 'em.

This is from awhile back, but I wanted to note what I learned in a class taught by the master preservers at UMaine Extension: you only need to sterilize the jars if your processing time is less than 10 minutes. Otherwise just wash 'em.

They do in my mouth. Thanks!

Wow. Outside of camping, I don't really eat chip-type-stuff; that Moon Cheese Blitz Mix seems PERFECT!!! Thanks so much.

Once again, I need help with portions. When planning the happy hour cheese-n-crackers to go with cocktails at a campsite, how many pounds of cheese and crackers for five adults and three teenagers, three total afternoons of happy-hour??? I don't know why I can't ever really figure portions, I just start to panic and want someone else to do it. I need to learn, though, because did I mention that two dinner parties ago, I failed to make enough dinner??? I played it off, but it was a damn shame. **And notwithstanding the reference to "cocktails", we are hiking it all in and having to pack out what doesn't get eaten. So I want to be reasonably on point, because cheese and salami get heavy. [As does alcohol; but for some reason I trust my judgment on those needs. And it's not really the worst if there turns out to not be enough . . . .] And for what it's worth, I sprung for the fancy Momofuku instant ramen noodles for this trip. I will report back on the other side in the appropriate thread.

I just came here to post this, I thought these were extraordinary.

Noted, well. And -- seconding the perfectly-put words of @Kim Shook. We're witcha, all around.

Someone needs some SERIOUS Leave No Trace education. Ugh.

Nice for them, too. Hang in there, girl.

I have given "Ruffage" as a gift a few times -- I really like Abra Behrens -- and then I finally checked it out of the library a few weeks ago. I'm planning to buy it. I think it's just great.

I admit to being a bit . . . thrown: https://wapo.st/3GWCFdJ [s/b an accessible article]