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    Cleveland Heights, OH
  1. I've finally managed to obtain a bottle of maraschino (Stock) and have made my first Aviatons, using the 4/1/1 proportions advocated by slkinsey. Tanqueray gin. I wonder how it would be with Plymouth. Too fruity? Garnish is a homemade maraschino cherry following those NY Times instructions featuring frozen organic cherries and maraschino liqueur. I too find that there is an excellent merging of flavors such that it would be difficult to pick ingredients out -- though I don't think I'd go so far as to say that it's not recognizably a gin drink. Anyway, it's really delicious.
  2. My favorite way of pitting olives is simply to lay them on a board and whack them with a heavy frying pan. Thwack! Then they crack and you can easily pop out the pits. This is especially effective for brined, rather than oil-cured olives.
  3. What a brilliant idea, growing those greenhouse plants right in the bags of compost! Is that where you start them as seeds, or do you transplant seedlings in? And what proportion of your harvest would you say you wind up eating yourselves?
  4. The other thing to keep in mind, counterintuitively, is that adding more oil (obviously, only up to the point of what the yolk can keep in emulsion) is actually what makes the mayonnaise thicker.
  5. I once had a syrup that contained lime, lemon verbena, and lemongrass, which I drank mixed with soda water. It was wonderful. I also love lemon verbena but find myself with a pot of lemon balm instead. It seems as if it would be nice in all the same places -- is this true?
  6. How about inasmuch as not sneering at it behind their backs?
  7. redfox

    Dinner! 2005

    Last night we had a giant pile of sauteed mushrooms, turnip greens, and garlic topped with scrambled eggs, with a nice big salad. (In the salad: various lettuces, basil, yellow bell pepper, walnuts, and fresh mozzarella.)
  8. redfox

    Dinner! 2005

    That does sound delicious, and I have some lovely corn tortillas in the freezer, made for me by a friend. Sounds like a plan.
  9. redfox

    Dinner! 2005

    Guacamole tacos! Make guacamole, heat cheapo taco shells in oven, put guacamole in tacos, consume. A perfect food.
  10. I don't actually know anything about it, but I can't imagine it will be terribly soon, as there's no demolition or construction going on at any of the corners of that intersection right now. (I was there this morning for a doctor's appointment, so this is a very up-to-date report!)
  11. I just wanted to pop back in and say thanks again for these suggestions. Now that we have a slightly better idea of where things are, we're going to pursue checking out more of them. We have plans to go to Mustard Seed Market later this week, and will probably do the drive up Mayfield, browsing at markets like a cow in clover, next weekend. On a related note, we recently discovered Abba's on Cedar, around Warrensville Center Road -- the kosher market is nice enough, and we enjoyed our sit-down deli meal, but the main attraction was the pita. Holy COW, was it good! The texture is excellent and it is tangy in a way I've never encountered before. Is anyone here familiar with this bread? I wonder if it involves sourdough leavening, or yogurt in the dough. I'd go again and ask (and maybe I still will) but I was too shy when we went before.
  12. This week I did carrots and leeks tossed with olive oil, salt, and pepper. Just before they were done I took them out and dumped them in a bowl with lemon juice, minced garlic, and whole cumin seeds, then tipped them back out onto the roasting pan and put them back in to finish up. Very, very good.
  13. redfox

    Dinner! 2005

    Lately I have been in the habit of spending my Sunday afternoons prepping produce and making dishes ahead that will appear in lunches or alongside a la minute things during the week. But by Sunday night the last thing I want to do is apply heat to any more food. So we had a kind of picnic of several cold things, many of which came from the pages of Paula Wolfert cookbooks: Vegetarian kibbe of red lentils, onions, and tarragon White bean salad with walnuts, scallions, and parsley Roasted carrots and leeks with garlic, cumin, and lemon Green beans, tomatoes, and onions stewed in olive oil (so good!) Hard-boiled eggs broken up and tossed with sauteed red peppers and feta Marinated cracked green olives
  14. This is wonderful reading. It is very nice of you to remember me -- I was indeed a student in Maryland (and still am, but have followed my dissertation director to Cleveland). I wish I'd done a better job of connecting with DC area egulleteers while I was there. Alas. But speaking of this: That looks wonderful. I wonder if the place is still there! Do you remember the name?
  15. I adore Maldon's -- it's the salt that cured me of thinking that all this talk about the merits of different salts was something I'd never appreciate. We also decant ours into a salt cellar. Taking it directly from the bag-in-the-box is indeed a recipe for frustration.
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