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Everything posted by Priscilla

  1. LaurieA-B, silver-and-gold or gold-and-silver, right. My memory was corrupted by a recent piece on black-and-white cookies in my local Newspaper of Record. Thank you for citing the NYT Lady Baltimore discussion, looking forward to looking it up; that's what newlywed Betsy set out to make that sent her back to Anna the cook for advice, isn't it? Seems to me from past research Joy of Cooking may have a Lady Baltimore entry, also a Lord Baltimore as well, but I am not certain without checking. There is a book of which you may already be aware, a cookbook which is really a reminiscence, (like m
  2. Priscilla

    Roasting a Chicken

    Yes. You know how M.F.K. Fisher said when she has cooking fat on her hands, olive oil, butter, whatever, she rubbed it in, for the good of her skin? Course one does have to wash one's hands and get on with other tasks at some point, but I always liked that she said that. Yes. Far too little lemon-bunging, In Today's World. Priscilla, who edited in an of
  3. Priscilla

    French Toast

    a dream of mine. Hey! What does it mean if we're all having the same dream? Priscilla
  4. Priscilla

    Roasting a Chicken

    Yes, if I WANTED, I could fit a whole lemon or three inside most chickens I have known. Although some lemons are too big. As in the rest of life, sometimes it's the lemon and sometimes it's the chicken. The deglazing with the lemons is a good idea. In cutting the lemon in pieces I do lose out on that distinctive cooked-lemon-juice flavor that develops, which I can see benefitting a lot from butter enrichment. I also have at times used LIMES, subject of a lovefest over on the India board, and it's a whole different head but good in its own way, too. Priscilla
  5. Priscilla


    I've been pondering since you posted this, Helena, whether it is Pacific halibut or not and whether that would make a tremendous difference anyway. The halibut I buy, over here on the Left Coast of the U.S., is Pacific, and is so good. Mamster, especially up there, I assume you're working with Pacific, too? Am I misremembering or is halibut what Ivar's uses for fish & chips? A nice 2-pound piece is the sort of thing we would season and put on the grill, but is actually roasted, with the cover on after stripes are branded, the heat controlled (might go indirect, for instance, if it is to
  6. Suvir, thank you so much! I'm thinking about the the gorgeous dark-pink grapefruit I can get at the farmer's market and how they are going to become marmalade quite soon here. I have made other preserves, but never marmalade, and look forward to this. The orange rind chutney sounds delicious. Just one question, how should the rinds be cut? We constantly generate lots of orange rinds, which normally enrich the compost, and we have made a limoncello-like liqueur using oranges instead, but chutney, that's something REALLY useful! I wonder if the light-colored limes you describe are what I have
  7. I love limes, prefer 'em to lemons, although I don't hate lemons. One can't really cook without lemon, anyway. Nice to have the tree outside there, loaded with fruit just now. Here in Southern California I can often get Mexican yellow limes, which I have been told are the same as Key limes. Maybe somebody knows? Incredible bright flavor, beautiful to look at. And Suvir, if it is not too much trouble, could you give a recipe or outline for the orange-rind chutney? Dare I also ask for the marmalade you mentioned earlier? I do not take for granted how there is some variety of citrus or anoth
  8. Priscilla

    Roasting a Chicken

    Yes, as Wilfrid said, cut the lemon. Marcella's instructions are to pierce the whole lemon all over with a skewer, which is what I used to do, on account of it being Marcella who said so, but now I cut a lemon in half and bung it in there. Wonderful simple dependable staple, in the best sense. Priscilla
  9. So many to cite! Too many to cite. Yes to Anne and Diana's imbibement of the cordial, Stellabella, but was it cherry or raspberry? And in a later Anne book, Anne's House of Dreams, maybe, little Rilla chucked Susan's famous black-and-white cake intended for the church bake sale into a ditch when she saw her beloved teacher approaching, in a childish panic that she would appear like Old Tillie Pake, a pathetic character in a rhyme children chanted. Of course her beloved teacher was herself carrying a cake to the bake sale and so Rilla not only had chucked Susan's magnificent cake into the di
  10. Priscilla

    Roasting a Chicken

    Roasting chicken is so important, if one cooks at all, if one eats chicken at all, that one ought practice it frequently. I think. Fantastic straightforward no-muss no-fuss and great planned-overs from Marcella Hazan's lemon-in-the-cavity breast-side-down-to-begin no-basty method. From her first book, I think? Fancier, and with the toothsome crispy skin to show for it, are the various butter-enriched versions, such as have been introduced here. I know to many it is anachronistic, (wouldn't be the first time I've been called that, would it), but I still like to mostly put the butter on the O
  11. Priscilla

    Guava Paste

    All right. What she said. Sometimes there's those things that you just KNOW all at the onct are going to be so good it's not even FUNNY. Priscilla
  12. Priscilla

    Guava Paste

    Liza, the experience I have with guava paste is singular, but very good. Are things less good for being singular? Compare/contrast. Discuss. At a Cuban restaurant we have frequented in the past they make as a breakfast side dish something like French toast with guava paste in the middle of two slices of bread, dipped in egg and grilled. Really really good, may I say. And that's not even to ADDRESS, on account of them being the dread off-topic, the black beans and rice and Cuban coffee. That the restaurant is on the minty-mint 1880sish traffic circle where Tom Hanks correctly filmed scenes
  13. Thank you looks interesting will investigate further. Guess a JB award is good enough for SOME people. And, safe return! Priscilla
  14. Nope. Remember your mentioning it previously elsewhere...dunno where exactly just now. What's so great about it keeping in mind I have very high standards? Priscilla
  15. Priscilla

    Confit Eating

    One thing I have always understood to be part and parcel (Tommy's po-mo deconstructionesque usage elsewhere has got me using the word parcel all the time) of Being Confit is the meat or poultry in question is preserved in its OWN fat. (Jinmyo does this make confit itself recursive or just the confit conversation so.) Which does not dilute my interest in, say, pigeons getting the treatment, nor rabbits, neither, however neither of them has much indigenous fat to contribute. So one COULD say, that they the indigenously low-fat animal products, cooked and preserved in somebody ELSE's rendered f
  16. Yeah, but, in GENERAL...general culinary historical investigation, I mean. What one surveys when one is surveying the available literature. E.g., Marcella Hazan is I think an unimpeachable source, and in recent years it's been a pleasure to incorporate Mario Batali's generously-bestowed tremendous store of knowledge, and I find Elizabeth David's accounts of her Italian research electrifyingly immediate AND satisfyingly chockablock with deep information. Waverly Root's The Food of Italy, which I do not own (I oughta, I realize) but have consulted, not unuseful. There are others. Priscilla
  17. Priscilla

    Dinner! 2002

    Saturday night, old friends and the introduction of the Significant Other of one. Chicken thighs cooked slowly as I saw David Rosengarten do a long time ago on FoodTV, accumulated pan juices degreased and reduced to make a little sauce, risotto with diced whole-milk mozzarella and chives stirred in at the end, Clarissa squash gratinate with sage, (I like sage with squash, and like Clarissa better than zucchini; too, its use in Mexican cookery makes it easily findable here in Southern California), a nice redleaf salad, pull-apart bread. And the new Significant Other survived! Priscilla
  18. Suvir, we love mango lassi at our house, as you describe, with an Indian meal or alone. So good! We have our to-go sources, but I wonder if you would describe how you make them at home for yourself? Like other seemingly simple things they have to be just right! Priscilla
  19. So now we're claiming butter apostrophe-N olive oil as some sort of po-mo innovation? Is that anything like a superrich rock star opining "imagine no possessions"? And yes, yes, the song IS in my head now, against my most fervent and constant wishes, but YEARS of such assiduous wishing have done me pretty much NO EFFING GOOD on that account, have they? And, but, Dr. Mr. Balic, if you were going to research an archetypal dish such as the presently discussed, where would you look? Priscilla
  20. oh priscilla wasn't referring to you silly. it was that damned adam balic who was throwing around absolutes as if they were chunks of cheese at a tuscan dinner. ooh, bad analogy. sorry! Tommy is...correct? And chivalrous, to boot. As for Mr. Dr. Adam Balic: THAT's rich, an Australian, even an Australian living in Scotland, needing practice being loud and brash. (Not a criticism, an affinity!) I was OF COURSE not meaning you in particular, SobaAddict70, or anyone else, in particular, for that matter! As I said, the problem (in any cuisine) would be--IS-- mindless or inappropriate use (of
  21. Italians use cheese in pasta dishes. It seems unnecessarily chilling to conversation to invoke dubious absolutes. My goodness, as has already begun here, every single no-cheese citation could be countered with a yes-cheese example by anyone with even a smattering of Italian cookery knowledge. What is usefully avoided, of course, is mindless or inappropriate use of cheese, and not only in Italian cuisine, and not just cheese! Priscilla
  22. Priscilla

    Dinner! 2002

    Miss J I couldn't find the kedgeree discussion on the India board, but then of course I am inept. Can you point me to it? Your dinner sounded fantastic. Last night's dinner: Tonkatsu (Japanese fried port cutlet), quick cucumber pickles, sake-simmered carrots, marinated bean sprouts, nice rice from the cooker. Current fave bottled tonkatsu sauce is Kikkoman, which surprised me but the proof's in the pud and when it appeared at our house, due to being the only choice in the supermarket and I wasn't running to the Japanese supermarket just for that one item no way, we were astounded by its sp
  23. Wow I like that descriptor, Tommy, "large parcels" of flavor. "Sitting there"--"plain as day." I like it. I'm serious! Priscilla
  24. Priscilla


    I am no expert, but I do know that, MUCH to its credit, Persian cuisine does not shy away from using plenty of butter--the success of the basic rice dish, chelo, is dependent upon melted butter poured over and making its way down to become a golden-brown buttery ricey crust on the pan bottom, which one strives to remove (and there is a trick, of immersing the pan partly in cool water) all of a piece and serve atop the perfectly-cooked Basmati, everybody at the table getting a little. So in my experience Persian markets often have a good selection of butter not found in regular supermarkets, as
  25. Priscilla


    Careful! He's still the NRA's prez, isn't he? (Taking the opportunity to wish you a very happy International Worker's Day.) Priscilla
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