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liamsaunt

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Everything posted by liamsaunt

  1. Toast, every morning, or I get very grouchy. It does not matter what kind of toast, as long as it is hot and has butter on it.
  2. I have a young nephew who is life-threateningly allergic to crustaceans, so much so that his allergist asked that no one that is dining at the same table with him consume any (I think the reasoning is that he could touch one of our faces or forks). He also cannot eat food that would have been cooked on the same grill or in the same oil as crustaceans. We deal with it by mostly feeding him at home. If we do go out, we call first to be sure they can accomodate his allergy, and reconfirm when we arrive. The epi-pen is always on hand also. He has another allergy, to egg, which is actually more time-consuming to deal with in terms of researching ingredients in food. However, this allergy is not life threatening--it manifests as hives, so the stakes are not nearly as high. Interestingly, he is the only person in the entire extended family that has a food allergy. Well, kiwis make my tounge swell up, but I am not sure that counts as an allergy per se, since I have no reaction to strawberries, and I was told that I would if I was truly allergic to kiwi.
  3. I have that same tool, and it scraped my knuckles too. I really should throw it out. I also have a large collection of splintery wooden spoons that are destined for the trash heap...one of these days.
  4. I make my popcorn in a whirley pop. My favorite topping is lots of butter, fresh grated parmesean, salt, and cracked pepper.
  5. For me it is the Joy of Cooking. My copy is falling apart, split seams in a few places, some pages have come completely detached, but it has all the basinc information I need if I am cooking something new or if I just need to check a basic temperature for something. Plus, my Joy of Cooking is also stuffed with photographs and homemade cards, so I get to relive happy life memories along with food memories when I open it.
  6. What he calls "the dreaded hot mushrooms on toast." sauteed wild mushrooms and shallots on top of crusty bread topped with a gruyere white wine sauce. He hates it, I love it. Second choice is an omelet, or spaghetti carbonara.
  7. Yum, wahoo! This is my favorite fish. Of course, I can only get it when on vacation. My favorite thing to do with it is just to marinate for an hour or so in olive oil, then grill it and serve with a compound butter. I've poached it before too, but I like it best grilled. I never thought to brine it before. I'll try that next trip.
  8. When we do a big antipasti, we have (in addition to the things already mentioned) A couple of different fritatta, cut into small wedges Roasted onions Arancini Crostini with various toppings Marinated mozzarella Shrimp poached with garlic, lemon, and olive oil Marinated artichokes Eggplant rounds, breaded and topped with mozzarella and tomato slices Sometimes white anchovies And we line all the serving plates with arugula, so people can get their salad fix. Hope this helps.
  9. liamsaunt

    Dinner! 2005

    Last night we had butternut squash lasagna and a spinach salad. Very comforting and good.
  10. Assorted serving platters and a big soup tureen. I am short and need a stepladder to get things down from on top of the fridge. There are cabinets up there too but I keep them empty because I cannot reach them without getting on the top of the stepladder and really reaching..
  11. On my kitchen (or, as I like to call it, closet) counters: just a microwave (aka fancy butter melter) and a toaster oven. My food processor is in a cabinet above my work space. My coffee pot, coffee grinder, knife sharpener, blender and stick blender live on the shelf behind the door to the basement. Those are my only appliances--I am appliance deprived!
  12. liamsaunt

    Dinner! 2005

    Last night: Rack of lamb with mushroom risotto and broccoli:
  13. liamsaunt

    Dinner! 2005

    Last night's dinner, from the you can never have too much butter club: Butternut squash ravioli with a sage-brown butter sauce, with pine nuts and fried shallots.
  14. liamsaunt

    Dinner! 2005

    Last night we had chicken parts whacked thin and stuffed with broccoli and cheddar, rolled and crumbed. With the roasted cauliflower from recipe gullet, some seared spinach, and mashed potatoes.
  15. My family always wants the same things at Thanksgiving, no substitutions, so the stuffing is bread cubes, tossed with a mix celery, sage, thyme, and onion sauteed in lots of butter, seasoned with salt and pepper, and then moistened with a bit of stock. There is always lots of stuffing, so some goes in the bird and some in a seperate casserole dish. Some years I make a second stuffing for variety, but most people won't try it on principle. No changes on Thanksgiving, don't you know. One year I made a cornbread-sausage-cranberry-pecan stuffing that my Dad really liked. I think if I made an oyster stuffing I would have a full-out mutiny on my hands.
  16. liamsaunt

    Dinner! 2005

    Saturday dinner: linguini with clam sauce: There is lots of extra sauce because my mom was there--she loves clam sauce but hates pasta, so I make lots of sauce for her to eat with bread. Sunday, baked haddock with roesti potatoes and asparagus. Monday, pre-Monday night football: spaghetti and meatballs. No pictures for that, hungry football obsessed men ate it all too quickly! And, despite my carb loading for the dudes, they skipped going to the game and are instead lolling in front of the TV. Losers! (granted they only had standing rooms seats, but still... )
  17. liamsaunt

    Dinner! 2005

    The picture is too dark but it tasted good: chicken stew with puff pastry crust.
  18. I love fritters! My two favorites are salt cod and corn fritters topped with maple syrup.
  19. Great minds, Jason. Great minds. ← I feel so much better. I had thought Campbell's tomato was MY dirty little secret. ← Campbell's tomato soup kept me alive in college. My senior year I had no money and used to eat half a can almost every day for dinner with one slice of day old bread. I don't eat it any more, but I still have a fond spot in my heart for it. I almost never eat canned soup these days, but if it's lunch in a pinch, I fnd that most flavors are enhanced by lots and lots of pepper, and a knob of butter.
  20. liamsaunt

    Lunch! (2003-2012)

    A roast turkey sandwich, made from the leftovers of yesterday's pre-Thanksgiving meal.
  21. liamsaunt

    Dinner! 2005

    No pictures, my camera batteries died. Early Thanksgiving dinner with the family for my BIL, home on last leave before deployment: Brined herbed roast turkey, bread stuffing, mashed potatoes, spinach, butternut squash, cranberry sauce (yes homemade!), green beans, lots of gravy (two kinds: with or without giblets), and pinot noir (belle glos 2003, it was good). Mommom's apple pie.
  22. OK, I have another one. This is arancini. Oozy, greasy, arancini. Only 600 calories per piece!
  23. That skate looks delicious. The orrecchiette also. Now I am hungry...
  24. My grandmother's dining room table had a drawer in it at my uncle's spot. He hated vegetables, so used to slide the drawer open and drop the veggies in when my granmother wasn't looking. He'd come back after she went to bed to dig them out and bury them in the trash, readying the scene for the next day. When I was four, my older sister snuck out of bed during our nap time and said she was going to bring me back a treat. She came back with a sundae dish piled high with fudge sauce and whipped cream. I took a big bite of the sundae, only to find that there was no ice cream--she had filled the dish with broken spaghetti. Mean sister.
  25. I wear one of my old husband's t-shirts when cooking. If I wear something nice, it is inevitable that I will spill oil or red wine on it. I wear an apron when I am making something particularly messy. I always wear short sleeves because regular shirts are too long for my arms and the sleeves always unroll and get covered with food. I never wear anything with strings on it after catching a sweatshirt I was wearing on fire after the string dropped into the stove flame. On Sundays, when I cook with my mother and sister, we all wear iron chef t-shirts, because we think it's funny.
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