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Everything posted by Priscilla

  1. Priscilla

    Tuna Salad

    Liza I can only offer that I do feed my cats canned people tuna. Not all the time, all the time they eat their fahncy dry food, but sometimes. What does that make me, an enabler? Tuna salad is one of my favorite dishes. Olive-oil packed with white beans and so on, regular with mayonnaise and celery and chopped bread and butter pickles. And starting today I'll be stocking cans in the refrigerator, thanks to Mrs. Tommy via Tommy. Priscilla
  2. Hmmm, The Magic of...Wrapped? I think you just might be on to something, Liza. I do love stuffed and, ahem, wrapped, things, you know, God's mysteries being revealed to us bit by bit and all that. (Edited in this: Blue Heron, those small Oregon shrimp are definitely one of your local treasures--so good, such intense flavor.) Priscilla
  3. I am strongly of the "no bad ingredients, only bad preparation" mind. You woulda LOVED Ed LaDou's shrimp-topped pizza, I bet I bet I bet, Blue Heron. Priscilla
  4. That's funny--to me "down in" is 100% leftyspeak, a legacy of MY youth. But then I'm 100% out of it in the contemporary youth culture department. Priscilla
  5. Bread and butter pickles, good ones, are good with liverwurst on rye bread. Priscilla
  6. The provolone was grated, and judiciously applied, as are all toppings on all self-respecting pizzas. Also, may I put in that I am down in solidarity with small disgusting overcooked shrimp being something not good to eat? The shrimp on Mr. Ed LaDou's pizza were big gorgeous ones, Louisiana perhaps, tender and snappy, PERFECTLY cooked, (and I fully agree that this is the sticky wicket...if they the shrimp were not fantastic the dish would NOT be earning its keep). I imagine they the shrimp were swaddled in bacon and broiled and then put on the pizza, and then the squiggles of very good pesto
  7. Caramelized onion and Gorgonzola. A little thyme if it's in the garden. Really good! Priscilla
  8. Hope you don't categorically rule out shrimp on pizza, Tommy. For me, one of the best pizzas ever, one of the best THINGS ever, was a pizza at a little place called Caioti in Laurel Canyon with shrimp wrapped in applewood-smoked bacon, (broiled), generous squiggles of really good pesto, provolone. Never matched, to this day. And not for want of trying, neither! (Caioti was run by Ed LaDou, whom I believe had earlier worked for Wolfgang Puck originating all those now-ubiquitous duck sausage and BBQ chicken and whatnot pizzas. Also had Mr. LaDou's BBQ chicken pizza at the source, and it was
  9. Priscilla

    Dinner! 2002

    Bulgarian-style dolma, stuffed grape leaves, outdoor dining after a hot day. Neighborhood grapevines majorly leafing out, not just an aesthetic observation, like this other neighbor says "Stop looking at my rabbit that way!" just because I happened to be talking about mustard-sour cream sauce. Grape leaves I can blithely clip clip clip and nobody screams bloody murder. (Oh I do have permission.) The smell of grape leaves blanching is like the smell of preternaturally juicy delicious grapes. Priscilla
  10. Tee hee, struck me funny, the idea that Wonder Bread is somehow in need of protection, when the usual attitude is more like WE need protection from IT, you know what I mean? And tomato sandwiches (yes, yes, like Harriet, it was a childish source of pride to find out she liked 'em, too) do not EVEN belong here...they belong in the BEST THINGS department. (But on excellent homemade Squishy Bread, as it is called.) Priscilla
  11. Oh, I have a bread machine, a Zojirushi, hideous white-plastic-encased machine roosting on the counter. I tuck it way over in the corner so I don’t notice it so much. But I can’t hide it away, because it would get to be such a major drag hauling it out over and over and over. Because, with very rare exceptions, it gets used EVERY DAY. I, too, have made many sorts of bread over the years (as I said in The Bread Thread, not sourdough, though), often by hand, especially at the beginning, or, allowing the KitchenAid to do its thing. There is some element of pleasure and discovery to this cooki
  12. It is curious that Oki Dog was part of your ACT Southern California itinerary. Why was this? Was it a place you'd heard about and wanted to include?
  13. Priscilla

    Dinner! 2002

    Last night pizza, one BLT, and one with sauteed escarole and Pecorino Romano, and a nice arugula salad with plenty of blooms included, now that I'm hip to that concept. Priscilla
  14. Well, I've got some new questions for Ken the Sushi Chef, haven't I? I assumed the giant clam I like to eat was raw, but it could have been blanched for skin removal, I suppose. Was it in Helen Evans Brown's The West Coast Cook Book where I read that female Oregon settlers did not gather geoducks due to their indelicate visual associations? Have to check. Priscilla
  15. Helena, I have Please to the Table and The Georgian Feast...I like the color plate you provided! Do you have Darra Goldstein's great first book, originally called A La Russe, later reissued as A Taste of Russia, (I believe)? Tremendously useful, historically and cooking-wise, is Anne Volokh's The Art of Russian Cuisine, probably my favorite, almost certainly out of print but shouldn't be. Of historical interest, Classic Russian Cooking, translated by Joyce Toomre, originally published way pre-Soviet (1800s) as A Gift to Young Housewives. And somewhat uneven but not without value, (plus typi
  16. Classic, or Most-Used? Definite differences! I would like to put a word in (as CathyL has already) for Madeleine Kamman, whose books are filled with useful information and history. I rely upon The Making of a Cook (the original version, although I do also have the updated one), but find something important in all her books. She's especially good at demonstrating how European cuisines relate to each other, ARE related to each other. Also Craig Claiborne, in particular his collected NYT columns (C.C.'s Favorites, four volumes), which give a very good, journalistic, feeling for how fast Americ
  17. Hi Anthony, Do you see any congruence between cooking and rock music? The two seem to intersect at least conceptually in KC and CT, unless, in my quest for relevancy, I'm reading too much in there. Could happen. The nuts-and-bolts Les Halles cookbook you describe in the Cookbook topic sounds beyond fantastic. I'm imagining, I'm hoping for, an elaboration of the short list in KC about how to restaurantify one's home cookery, which included e.g. not stinting on the use of butter, and the importance of shallots. Priscilla
  18. Cabrales, the octopus was not dismembered before our eyes. It is possible because we were sitting at a table rather than at a bar overlooking a preparation area we missed this step, but it seems to me the small place was all tanks and tables, and watching the prep was not a feature of the experience. I could be misremembering, and it certainly could differ among establishments. The tentacle slices were maybe domino-sized, from, I would guess, a medium-sized octopus, judging from others I have seen at fish markets and sushi bars and aquariums. The tentacle slices were moving a little bit, on
  19. Cabrales, I have eaten the very-nearly-live octopus in South Korea mentioned in the article you provided. It was slices of a tentacle, rather than a whole small beast, part of a range of right-outta-the-tank sashimi. I remember our hosts advising thorough and quick chewage, lest the suction cups adhere to one's esophagus. It was very chewy, chewier even than the cooked octopus one commonly finds at sushi bars. (I very much prefer crunchy toothsome giant clam, anyway.) Part of the ritual was to shock the slices of with soy and wasabi and watch the contractions of the suction cups! At that m
  20. Priscilla

    Dinner! 2002

    What a particularly excellent-sounding run of meals, these last many posts. Jim: The chicken menu sounds fantastic. Why haven't I been brining chicken wings all my life? Liza: I am so glad Trout Odyssey is not at an end. I was just thinking about this the other day, buying fish, and wondering. Robert: Do you ever make that Venetian rice and peas? I love that dish. Years ago where I used to live the farmer's market included a beautiful old lady selling a small selection of backyard-grown veg, among which were peas she grew, picked that a.m., and shelled. Practically convenience food, it
  21. Priscilla

    Dinner! 2002

    Grilled corn discussants: I no longer semi-husk de-silk repackage and soak ears of corn for the grill. Used to, have done, but the silk, I feel, contributes a LOT of flavor, AND plus, and PLUS, slips off magically with the husks after cooking. High heat and attendant burning is the thing to watch, in my experience. The flavor development when corn is grilled is just incredible, isn't it? Priscilla
  22. Priscilla

    Dinner! 2002

    Me too, Tommy, at the risk of the dread me-too post. But I do remain open to counterexamples proving whatever it is they prove. (Not that your dish, Wilfrid, didn't sound fantastic, especially with all those Clues to History making themselves apparent.) Priscilla
  23. Lovely green sauce. Yes, cilantro amount certainly varies, and I know I put in more than I was taught, looks so pretty and tastes so good, people like it. But Victoria was strict about it being a tomatillo story, not a cilantro story, her green sauce, and it is much, much better when I do not go overboard on the cilantro. Chiles, the sky's the limit. Practically. Priscilla
  24. Jhlurie, extremely cogent remarks. The frozen pizza especially is an excellent illustration. How much easier, if easier is simple, than that? And salad! One of the most difficult things to make well. But salad could hardly, as you point out, be lower on the food chain. So. Is easy simple? Simple certainly ain't always easy. Sometimes the two do coincide, like an apple and a piece of cheese and some bread. Simple and easy are shifting psychological states, maybe, or relativistic principles, rather than specific foodstuffs. Or, maybe not! Priscilla
  25. Priscilla

    Dinner! 2002

    Niman Ranch super-thick rib-eye coated with sage, rosemary, olive oil, salt and pepper, as per Mario Batali, grilled on the old Weber, sliced on a bed of dressed arugula from the garden. Also spinach puff, a Mario recipe new to me, delicate, and a foccacia with pine nuts. Priscilla
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