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Priscilla

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    SoCal Scruburbia

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  1. Steven Shaw

    As the many tributes here and in MSM note, using new tools that few understood or paid much mind Steven Shaw invented something that hadn't existed before―a thing that, like all good ideas whose time has come, quickly grew bigger, and different, than its creator imagined. True invention and big ideas are like that, not entirely predictable or controllable. And, rare. Generosity is as rare, isn't it? SS gave so much to so many―never stopping, really. In my mind that edges out the prescient food-chat-site impresario as Most Important. Wish we could have met in person―I certainly assumed we would, someday―but I don't owe him any less for only being correspondents. My deepest condolences to Ellen and their child.
  2. Flameout

    Now see, I first heard that story as a three-generation ham-and-pan parable in the early 1980s, something my then-boss took an especial liking to at a management seminar and then "shared" at the next staff meeting. I think we safely ascribe it to the Urban Folklore file. Dave, this was such an interesting read. Where I live it's propane or electric, and propane is about 8000 times cheaper, and not too bad to cook on, but I would not kick one of them modern, smooth-top, easy-to-clean electric ranges outta bed for eating crackers. The activity of cooking is perhaps the truest proof of the it's a poor worker who... well, yes, you know the rest. It's really up to, or down to, the cook, ain't it?
  3. Dr. Salisbury and His Steak

    I think the late Craig Claiborne, who, like me, considered ground-meat dishes to be pretty much irresistible, would have liked your S.S., Maggie. I also paraphrase him in saying I was fascinated to learn about all the other stuff -- a lot of it quite Memorial Day-appropriate.
  4. Heidi, Lomita has always seemed a magical place to me, as the home of one of my very favorite late-1970s bands, the Alley Cats. This is a FAB food blog... you're doing such a good job of representing for SoCal. Even over here in Orange County everything resonates in the nicest way. YAY tables piled with vegetables, and even lovely familiar Stehly oranges, and iced tea in a pitcher in the fridge--in summer I often use those big Maeda-En iced tea bags... if you drink green tea, they're very good. Yay for taco trucks, and for trees laden with citrus right outside your door! Blog on!
  5. Kind of your own Waiting for Guffman, culinary edition. Great read! I am afraid I'm one of the annoying Anne of Green Gablesers, having started the books at 11 and rereading the whole series multiple times. I do know that the books, even beyond the popular television miniseries, have not escaped the commodification that popular things, even really good ones, undergo. However the grown-up me is thrilled to read of the food culture on P.E.I., so that when I DO finally get there I can explore that in between all the AoGG stuff!
  6. Toasted

    Of all the many times over the years perusing eG has made me hungry, this has never happened more acutely than while reading this fantastic piece, Erin.
  7. Where to eat in Orange County

    Chris, ABC is my favorite LS supermarket! I love that whole center as well.
  8. Spiny Lobster

    Spiny lobster $19.95/lb. last weekend @ Pearson's Port.
  9. Pinquito Beans

    It's been a while, but I've seen bags of pinquitos in supermarket produce departments in Orange County... I think Stater Brothers, but possibly Albertsons as well.
  10. Vegetables, in a Soup

    Soup solidarity. Rebecca, it is SO TRUE that everyone should be trained as you suggest. The not-wasting is a vital part of good cooking, but if by performing soup alchemy you end up with something REALLY REALLY GOOD, well, that's just gravy, isn't it.
  11. Vegetables, in a Soup

    Dianabanana, you understand! And even said the magic words ISSEY MIYAKE! And the very useful term, greed high... ain't it the truth? I always caution new farmers' market shoppers on the risk of OVERbuying -- sososo hard NOT to want everything. Course it still happens to me and I started fming in the 1980s. And M., the construction lessons absorbed in the doing were just invaluable. In high school and just after I shopped a lot in a fabric outlet for overruns and remnants of very fine fabrics, a wonderful place with bolts stacked everywhere and boxes of buttons to dig through and piles of zips and trims on tables, and the savvy salesladies would clip to the pattern book page swatches of the EXACT FABRIC a designer used for the article of clothing in his/her actual line. THAT was cool. And not unlike, to me anyways, reading Marcella Hazan lamenting that the chard Italians use for that room-temp salad was a different variety than found commonly in the U.S., very thin ribs, and realizing that was the exact chard I was able to buy from my favorite greens stand at the farmer's market. We ate a lot of chard salad in The Marcella Years, that is a fact.
  12. Vegetables, in a Soup

    Right on, Heidi! The soup AND the cabbage. The various vegetable-soup simulacrums-in-a-can are just sad, lacking even the Better Living Through Science fillip one gets from pondering the eternal WHY, not to mention WHY WHY WHY, of Chunky Sirloin Burger's teensy fake burger patties with teensy painted-on fake grill marks.
  13. Vegetables, in a Soup

    Thanks, Maggie! One likes to think, doesn't one, that she is in the good company of the likes o' Jacques Pepin. And good on you, already on the Cabbage Bandwagon. My $1 cabbage gave its all in coleslaw this week, with one of Carrot Lady's carrots.
  14. A Whiter Shade of Sauce

    It behooves me to add, having had occasion to dip into my Time-Life The Good Cook series' Sauce volume over the weekend on other business, I noticed as I whipped through on my way to the information I sought that its unimpeachable editor Richard Olney, an American who lived much of his life in France, says white sauce, plain and simple, not even providing the French or Italian in translation. As we know Olney did not hesitate to use European nomenclature, so I take this as yet more affirmation of your point, M.
  15. A Whiter Shade of Sauce

    Mags this is my favorite thing you've ever written. Until the next one. How often have I idly pondered the line of provenance? And I do mean idly, as opposed to your thoroughgoingness. The answer: Often. Always did think that the Medici attribution was too pat. Would have believed Irish monks preserved it along with the illuminated manuscripts howevah, if that had been proffered. And while I have over the years called it by the various names you enumerate, I too pledge to cleave unto White Sauce, which was always in the rotation but now shall be the go-to. (Not unlike how I resolutely stick to SQUID as opposed to using calamari, except that it was a deep and abiding love and admiration for the word SQUID itself that enforced that habit.)
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