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    • Post in Airline Food-The good, the bad and the ugly
      Reporting from further back in the plane 😉  I can say that the food in steerage continues to not be so good.  Here is British Airways to London in "World Traveller Plus" (basically, premium economy).  I ordered an Asian vegetarian meal.  Behold...
       

       
      So on the left, well, I am not sure.  It kind of tasted like falafel, but with curry sauce.  To the right, okra and cauliflower curry.  Naan and a random roll.  Dessert was galub jamun.  This meal was basically inedible with way too much salt but I was not hungry having eaten before getting on the plane so no big deal.  
       
      On the way back, I switched to a lacto-ovo vegetarian meal out of consideration for the people around me who might not like curry scent.  I did not think of that for the flight over.  Here it is:
       

       
      This is the same vegetarian meal they offer in business class, though I am sure it is presented in a nicer way.  It's supposed to be ricotta gnudi.  Note the burned left side.  I saved the calories and made an omelet when I got home 🙂  
        • Sad
        • Confused
        • Like
    • Post in Dinner 2018 (Part 1)
      Sunday, scallop rolls and fries while watching the football game
       

       
      Monday I tried a recipe that I got in an email from the New York Times for slow roasted spicy salmon in olive oil with a cucumber feta salad.  The spices were crushed fennel and coriander seeds, red pepper flakes, and salt and pepper.  The recipe yielded very moist and tender salmon.  I was less enthusiastic about the plating suggestion, which was to break the salmon up into big chunks and surround it with the cucumbers and feta.  It would have looked nicer as one big piece.  I'll probably use the oil poaching technique again though.
       

       
      Last night, Thai-flavored fish cakes (made with the dreaded pollock that my fish share sticks me with occasionally) with spicy cucumber salad and rice
       
        • Delicious
        • Like
    • Post in eG Bake-Off XX: Holiday Quick Breads
      Today was a dreary rainy day, so I had to bake something. (No, I do not notice any disconnect in that sentence.) This is a favorite that I haven't made in quite some time: Carole Walter's Dried Cherry Almond Pound Cake. It is so good. It freezes beautifully. (Although this one will be eaten!). 
        • Like
    • eG Cook-Off #71: Winter Squash
      https://www.youtube.com/watch?v=3Q8zTVlZ19c
       
      Mmmm.  The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table.  A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie.  (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
       
      Americans can’t seem to get enough pumpkin pie during the Holidays.  Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
       
      In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
      where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over.  Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
       
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
       
      Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall.  But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall.  The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
       
      Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin.  Peel back the unfashionable skin and sweet, rich squash meat is revealed. 
       
      Winter squash cookery doesn’t end after the last slice of pumpkin pie.  You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. 
       
      Please join us in sharing, learning and savoring winter squash.
        • Like
      • 153 replies
    • Prime Rib: When is Prime Prime?
      A spinoff from another thread. What is "prime" beef. And is it worth paying for? Do we even know what we're buying?
      Then Chad sayeth:
      Then ExtraMSG said
      Megaira said
      By the way, the USDA recognizes eight gradations of meat:
      - Commercial
      - Utility
      - Cutter
      - Canner
      - Standard
      - Select
      - Choice
      - Prime
      As Shirley Corriher says
      The rest are used for commercial, institutional, canned and "other" end products.In our recent Q&A with Mr. Cutlets we discovered the prime crime, the degredation of "prime" beef over the last many years. Yet there are companies out there who are trying to preserve the best traditions of prime beef, Excel Corporation, a division of Cargill, being one. A disclaimer. Excel is a former client. I've spent a lot of time with them. I know their cattle tracking and grading processes. I know the kill floor. These people are serious about keeping prime prime.
      So what is "prime" beef? What should it be? Is the "prime crime" eroding what we know about top quality beef?
      Do we care?
      Chad
      • 27 replies
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