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Everything posted by Priscilla

  1. Ya, it sure should have been Antonia or Lisa. The "only" Polish sausage they are aware of is the Cry-o-Vac turkey type of their unfortunate childhoods? Sausage is one of the world's great foods, and what a gift of an ingredient. And on top of THAT, the incredibly rude swilling down tequila while offering none to their guests/judges. Yuck.
  2. Priscilla

    Dinner! 2008

    Yesterday, Mark Morris Dance Group matinee, return to find yes, yay, the oven time bake had indeed worked because the chicken was a-roasting nicely. Really good salad mix from my favorite farmer's market vendor, even the little beet tops taste great which is SO not the case w/most such mixes, sluiced w/a little of the chicken juices to supplement olive oil, Balsamic & c. Couple little Hass avocados from Ivan's parents' tree, gotta keep after 'em there're so many. Not-bad baguette from Lee's Sandwiches, where we'd had breakfast that morning. Good garnacha recommended by the guy at the wine store, after a little cold Riesling outside letting the temp fall out of the 90s.
  3. Priscilla


    Not in Hawaii yet... Was it featured on an endcap, or was it in the regular spice aisle? I keep checking! ← It was in the regular spice aisle, on the very bottom of the shelf--not really being showcased or promoted at all. I paid $25 for a 5g jar. Is that good or bad? Anyway, I haven't broken the seal yet, but it looks lovely and red-gold. ← I was just at a Costco here in Southern California this afternoon, and didn't find the saffron on the spice aisle. The guy at the front looked it up and said they had a large quantity up to the other day, but then it was pulled and returned to the vendor, system-wide. There wasn't any information where he was looking as to why. Might want to find out the reason before using it, in case it's something about the saffron itself. Although if it was potentially hazardous there would probably be some kind of recall news, I suppose.
  4. Chris, I'm going to try that loop method. Even though I was so late to the party on the pasta roller, I've used the meat grinder attachment for years. Sharpening the blade helps definition a little, after long use. Also the grain mill which I used a lot at one time. Strained the machine a bit, esp. when grinding corn.
  5. I was always amused by the silver polisher that used to appear in the grid of little photos in older KA informational enclosures. Indeed, it's a motor hub, that spins: Why no grinder while we're at it? Or it could power the revolving gel illuminating an Alcoa aluminum Christmas tree? However: Just got the KA pasta roller attachment. Why o why did it take me so long? All sentimental reasons -- my old Atlas has been a good friend since the mid-'80s, its motor attachment nearly as long, which, while amusingly/annoyingly/alarmingly jury-rigged and wiggly, not to mention infernally LOUD, did help the job get done. It was not a night-and-day difference, only an incremental improvement. I'd even found, at some point between 1985 or so and this week, the ravioli attachment new and unused in its box while thrift shopping, and while I did not like the coarse ravioli it marched out in rows and returned immediately to my usual handmade ones, it seemed the Atlas was drawing to itself a little family of discrete, losable, breakable, well-meant but ill-designed parts, an island of misfit toys in my pantry. Sometimes we have to just let things happen. And sometimes through the Cloud of Unknowing we order the g.d. KA pasta roller attachment.
  6. Priscilla

    Dinner! 2008

    Ahi cutlets, an ongoing exploration: Last evening panko'd, served on top of Swiss chard braised in cream w/double-smoked bacon and a little shallot. Crispy romaine salade w/Balsamic and olive oil. LBB little baguettes.
  7. Hee icanhascheezburger is the first site I visit upon firing up. I think there was even a pug on there at least once. (For my b.d. last month Ivan had the Japanese French baker write NOM NOM NOM NOM on my cake.) I love the utensil forest. More dishes, though, please, if possible. What do you use most of the time, e.g.? Hope your dinner is somewhat earlier tonight!
  8. Priscilla

    Dinner! 2008

    Last evening, composed salad of leftover grilled lamb, sliced, arranged on romaine w/tomatoes & avocadoes, dressed with homemade garlic mayonnaise.
  9. You really can't go wrong w/ peas & mint, it's one of the classic combinations.
  10. Hope you like it. Give us the verdict!
  11. Last night another good one from Martha's French Chef show that aired on my b.d., this time an Eric Ripert, Braised Halibut and Peas a la Francaise. Beautiful halibut from Costco (a great source for halibut in season), farmer's market white onions and red-and-green butter lettuce, double-smoked bacon from the German sausage guy, mint from the garden. Trader Joe's froz little peas. Water rather than chicken stock. In one pan rather than the individual casseroles Eric Ripert used, but I can see his point -- the fish could cook peacefully undisturbed in each. Excellent! And superfast, incl. prep WAY under an hour, and would have been faster except Ivan was pouring this Morro Bay chardonnay. One more from that show on deck, Daniel Boulud's salmon dish, if we get any wild salmon at all this year.
  12. Lamb yesterday, a great cut from the top of the leg that the butcher shop is calling "Saratoga Chops" for some reason, but I asked them to not cut mine into using-the-term-loosely chops and so I had three gorgeous pieces of boneless nicely-trimmed lamb each about the rough shape and thickness of a hearty trade-size paperback, say the Peter Guralnick Last Train to Memphis that is No. 1 for takeoff on my stack. It's the best part of the leg, if you've ever boned a leg, a task I keep swearing off and then returning to due to circumstance, however if one must the picture-punctuated directions in one of the volumes of Craig Claiborne's Favorites has been a godsend 800 times. We slathered them with a paste made of rosemary, parsley, little bit of mint, judicious amt. garlic, olive oil, salt, pepper and let 'em sit around all afternoon and then later grilled and served, sliced, with nice red potatoes from the potato guy at the farmer's market smashed with creme fraiche, butter, salt, pepper, and Clarissa squash sliced and grilled and drizzled with aged Balsamic and olive oil, salt, pepper. Very nice Garnacha that the guy at the wine store recommended.
  13. Kim, Otis is an excellent name for a pug. I like how the pink striped bowl echoes the pink striped wallpaper. YA lit: Maud Hart Lovelace, Lucy Maud Montgomery? Great food content in both catalogues. Blog on!
  14. Chris, incredible blog -- you are a model for us all. I see over on Dinner that there are some dishes you make when your wife is away -- are there any favorites she requests you make?
  15. Hee. I am a very cheap date in that regard.
  16. Cooking from Marcella's books one does find herself putting stuff in the mashed potatoes. I remember spinach, and sauteed mushrooms and rehydrated dried wild mushrooms, and tomatoes, at different times. All good, and mind-expanding. Haven't tried the zucchini, but now I will!
  17. Finally got to the game birds show, another good one. The poultry and pork (Jamie used sausage) gave me ideas. Taking advantage of an overcast Sunday I cooked a chicken, split in half, and some bone-in pork shoulder like his mixed roast, w/carrots and celery and strips of orange zest and rosemary and thyme and so forth. The pork fat did wonderful things for the chicken skin and flesh -- the whole thing was fabulous. Garlic mash rather than his polenta, though, by request. Among the best house-smelling-up dishes ever, orange, olive oil, meats, veg, herbs, all detectable.
  18. Maggie, nice crochet. I avoided a plastic bag the other day buying a chunk of fresh ginger -- weighed it at self-checkout, paid a few coins into the machine, and had just it and my receipt to carry. Yes, and on the self-packing subject, if it's not already being done by someone else I do that all the time. Just can't see standing there doing nothing when I can move things along and complete the transaction.
  19. Inspiring topic. And it just happened to me yesterday. Creamed Spinach and Basil, from a Tivo'd Jean-Georges Vongerichten appearance on Martha (which happened to have been from my b.d). I have hardly met a creamed spinach I didn't like, but wow what a great preparation. The basil flavor is supported by a little bit of fennel. Reminded me of the various spinach dishes which get a hit of Pernod. So good! The fresh spinach, and basil, and fennel, and celery, and shallot, all from my favorite vendor at the farmer's market, certainly helped, but the idea is an excellent one to begin with.
  20. As an aside, the guy who wrote the theme song for Astro Boy (called "Tetsuwan Atom" or sometimes "Atom Boy" in Japan) spoke at the school I work at a few months ago. He's quite a famous author and poet in Japan (and he also translated the entire series of the Peanuts comics into Japanese). His visit ended with the entire school (and him) singing the theme song for Astro Boy (in Japanese, of course). It was very cute! ← Rona that sounds very cute indeed. Serendipitous connection between Astro Boy and Peanuts! Peter, I loved the photo of Scud sitting w/the takoyaki. Very atmospheric. And very cool to see the international language of rock music being spoken in that bar.
  21. ChezCherie, yes, even the back seat was out of sight out of mind. I keep it behind the passenger seat and usually not forget, but it has taken a long time and I do recidivate occasionally.
  22. There have been a few discussions about shopping bags, reusable and not, including this current one about the use/overuse of plastic bags. Another, mostly about a gadabout Central Market paper bag also touches on the topic of reusable bags. And there was this earlier round-up. Smallworld, in her recent foodblog, showed us her efforts in this regard as a Canadian living n Japan. Maybe it would be useful to have a place to posit strategies that have helped instill the reusable bag habit. What would make it easier? What would be an encouragement? Does the type of bag affect ease of use? For all the years I've been shopping at them (something approaching 21) I have had no problem at all bringing my own bag or basket to the farmer's market. It is a part of the experience, has been from the beginning. It has taken a LONG time to transfer this habit to regular grocery shopping. I don't worry about 100% success, but as a person who shops frequently for single-bag amounts it is an approachable improvement in Plastic Bag Blight in my immediate environment. A drop in the ocean of the total population of plastic bags, but at least doable. What has finally worked for me was PUTTING THE BAG WITH MY PURSE IMMEDIATELY AFTER UNPACKING. This way it gets right back in the car when I go out. Also, and I am a fusspot about such things, having a bag that one likes is essential. I have a variety of vessels, but try to keep that number under control as well because too many reusable bags becomes its own problem. My collection includes a German nylon bag, surprisingly large, that folds into its own small pouch and fits in my purse, as well as the classic floppy canvas bags, an over-the-arm market basket, and Russian linen string bags that magically coil up into a palm-sized skein. All washable -- necessarily, seems to me. Popular among us for a while now is Trader Joe's blue and green plastic-coated canvas one. It has very sturdy handles, a flat bottom (ooh er missus) and enough structure to stand up by itself, making it very easy to pack. Holds a ton. Even Ivan took to it right away, which has been, shall we say, not exactly the case with all the other bags in the world. The $25 raffle is small incentive since I never win, but the bag gets taken into all sorts of stores besides Trader Joe's, some of whom credit a nickel, so after a mere 500 visits to these other stores I'll earn that $25 myself! Take that, TJ. One lives in each car. What are your thoughts, Hobson?
  23. Man, I am so glad that guy was eliminated. I thought he should have gone when he proudly displayed how he had no idea in the entire world what a souffle was. His comments to or about Rick Bayless and Mexican cuisine were just beyond moronic. What an ignoramus.
  24. Peter, this is a wonderful travelogue. Of course, as a person who retains her original 45 of the Astro Boy theme song purchased from the Helms bakery truck man in the 1960s AND has her own 16-year-old son I find it especially relevant.
  25. Multi-bag blight is real. On top of having to head off at the pass the Helping Hand putting asparagus UPSIDE DOWN with a #10 can of Italian tomatoes on top. It is in fact EASIER to bring one's own, esp. from the retrograde perspective of standing there with the multi-bags a-billowing, inducing the forgotten-bag brain scream and concomitant self-recrimination. Multi-bag blight occurring simultaneously, whilst, at the same time as, massive Green agitprop. Deep-underground counterprotest, with agents installed as baggers across the nation?
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