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Everything posted by Priscilla

  1. Thank you, Molly. It all worked out wonderfully. I love the potato treatment especially... really showed off the fingerling characteristics.
  2. Wow this is great. Anna N so nicely PMed me the recipe, and now I see Molly Stevens has provided it as well. Thank you so much! Molly, if you have another second, is there any reason not to put the potatoes in the oven after bringing them to a simmer when I put your World's Best Cabbage in and cook them that way? If I can do that, (and my roast chicken will be in there as well), I think I could achieve the energy-saving rainy-day Sunday dinner trifecta of my dreams. The squishy rolls, with their considerably higher temp, will conveniently have already been baked.
  3. I would definitely not do it for $2.79, the regular price at the store I visited, I saw on the menu. The $1.29 Filet-o-Fish Friday poster in the window was key. Also, my bun was griddled not steamed, which is OK with me, and had sesame seeds, and the tartar sauce was loaded with pickles, a help.
  4. Thank you, Margo... I saw the free trial thing, but was hoping I could avoid getting entangled in something I'd have to remember to cancel, etc. However as the afternoon wears on I will keep it in my back pocket.
  5. Hello, Molly Stevens acolytes. I see in online searching that she had a recipe for braised fingerling potatoes w/butter & thyme in a recent issue of Fine Cooking, which I do not get, and which does not have the recipe online. If someone with the magazine, or who knows another source for the recipe, happens to be perusing eG today and sees fit to either PM me the recipe or post the general guidelines I would be ever so grateful. I'm making Molly Stevens's World's Best Braised Cabbage (recipe online on her website) today to accompany roast chicken and saw the description of the fingerling recipe and fingerlings happen to be the potatoes I have. Kthxbye
  6. The profane and the sacred. OK I had one on Filet-o-Fish Friday, thanks to you all. $1.29, $1.39 w/tax. It was good! A nitpick would be it now comes in an unbleached-style box, (possibly actually unbleached?) rather than the crackly paper of yesteryear, and by yesteryear I mean like 20+ years ago when I last had one, and I missed the steaming and compression of having been wrapped. But no big. And then I proceeded on to the farmer's market and bought my usual passel of organic fruit & veg from my friends the farmers.
  7. I don't see how composting answers the question entirely, as Plk said up there. I compost only raw veg trimmings and similar, and coffee grounds and tea leaves. Tea leaves, in fact, were the decisive article behind our installing a disposal under a new sink after years living without one. Getting the last few stragglers of the sink, even with a Chatsford infuser insert containing most of them, was a daily drag. Also a few grains of rice or pieces of pasta, having eluded the dutifully-inserted wire mesh strainer, can, as as been mentioned, cause plumbing trouble. I have lived with and without disposals over the years, and prefer with. Where I live presently there is varying opinion among plumbers and residents whether disposals are compatible with septic systems. But then, like Onrushpam, I have never used a garbage disposal, when I have had one, for fibrous things, or large amounts of anything, only the last bits of this and that when cleaning the sink.
  8. In the mushroom show Jamie did the prep and cooking Italian nonna style, sitting on a stool. Kind of evocative, esp. with the risotto making. But maybe he hurt a foot or ankle while foraging?
  9. You SDians are lucky to get a Marukai -- I absolutely rely on the Costa Mesa store up here. We also have a big Mitsuwa, which is not bad at all, but Marukai is just more of a cook's store. Excellent meat, and fish, (both for cooking and for eating raw), and well-chosen well-priced veg. Be sure to become a member, in order to get their cheery monthly flyer in the mail.
  10. Helen, I keep 10 lbs. of flour in containers marked with both 8 quarts and 8 liters. (5 lbs. of sugar fits in the same sort of container with a 4 qt./4 l. capacity.) If that helps in extrapolation. In addition to ease in handling, sometimes I prefer multiple smaller containers because I don't like the diminishing product having so much, and forever increasing, air space. Also, maybe rice storage could be a help in estimation? 20 lbs. of rice fits in yet another of these containers, an 18 qt.. The highest liter marking on this one is 15 l., but that line is well below the higher 18 qt., and well below the top of the container.
  11. This is cool. In re new arrival: They sure are nice and squishy when they're little, aren't they? Riffing logically on Rachel's idea, William comes to mind. But first I thought French, hypenated, to coordinate with J-L. I know how you feel: Ivan passed that b.d. milestone in 2007, and was actually carded buying beer in the last year. And I treasure the driving talking with my 16-year-old, too. Blog on!
  12. Priscilla

    Baked Apples

    I've been getting some really snappy delicious Fujis from the farmer's market, and while I haven't baked them I have sauteed with onions to accompany meat and they hold their shape admirably.
  13. I tiptoed around this subject in December in a Letter from the Canyon.
  14. Priscilla

    Baked Apples

    I forget where I first saw it, but baked apples with almond paste and seasonings in the middle are good. Could do with your ground hazelnuts Ludja, plus a hit of Frangelico maybe?
  15. Please: TrekkER. Not that I am personally invested, but some of my best friends & c. Hmmm: Fooder?
  16. What about Gary Larson-LOLcatsesque FUD. Fudee? Craig Claiborne, and, I think, Nero Wolfe, preferred gourmand. In a magazine piece reprinted in the collection Is There a Nutmeg in the House? Elizabeth David pretty well eviscerates Paul Levy and Ann Barr's celebration of the term in their Official Foodie Handbook (mentioned in the linked column), while also mentioning the "whopping gaffes" they committed to print regarding her personal biographical details before concluding they are good at "toadying to their public." (Paul Levy just can't catch a break, or maybe never learns; his dubious recent Slate piece decrying "macho" food writing drew a typically withering response from one of its main targets, Anthony Bourdain.)
  17. Elie, did you use a pressure cooker? I'll be using a regular pot when I try this, and I wonder how much difference pressure cooking, like Jamie did, would make. ← No, no pressure cooker, I am scared fo the damn things . I used a regular stock pot and cooked it about 45 minutes till the skin was nice and soft. ← Hee. Good to know. I'll be on the lookout for a likely squash specimen next farmer's market. Jamie's pastry show, which I got around to watching yesterday, was great as well. He was inspiringly assured working the doughs. I was agog as he stripped those stinging nettles with his bare hands. Are they cultivated in his garden, or foraged, I wonder. If my hand so much as brushes against the ones volunteering in my garden I'll have a white-veined flattish welt for a while. If I encouraged them with water would they milden up? When the new ones are bigger I'll be making that shallow quiche type thing regardless.
  18. A cursory online search finds Macy's, as MtheC pointed out, has Fiesta on sale. Their place setting is a 4-pc., with a mug rather than cup & saucer. JC Penney also has Fiesta on sale, a 5-pc. place setting, cup & saucer rather than mug. One or the other might have an exclusive color, or not. Do the big boxes like Bed, Bath & c. and Linen's & c. carry Fiesta? Shipping to the door might be convenient, esp. if one is buying a quantity.
  19. Great blog, Diana. I love Oliver's signs. If it's not too late: How often to do you have to replenish your family's sandwich bread? And how did you come to the cold-oven start?
  20. Elie, did you use a pressure cooker? I'll be using a regular pot when I try this, and I wonder how much difference pressure cooking, like Jamie did, would make.
  21. Ivan and I did the traditional anniversary thrifting yesterday, and I scored a nice big slug of our everyday dinnerware, Midwinter's white Stonehenge. For months I've been on the brink of buying a single plate on eBay to make up 12, might have amounted to $16 or $20 or a bit more, not bad, but for my $30 investment yesterday I ended up with *10* more dinner plates plus 10 more small plates, 8 more cups & saucers, soup bowls, serving bowl, platter, and a creamer orphaned from its sugar. $3 a plate and the other stuff's free, is how I see it. I also found: a beautiful Apilco oval terrine, which was just what I was looking for, and one of those tilty TG Greene yellowware bowls that was a size I have already but what was I supposed to do. Ivan scored a minty-mint Akai stereo reel-to-reel for a cool five bucks, special delivery from the gods of thrift shopping directly to the Assistance League of Tustin. Approaches all-time best score status, but the bar is pretty high, the Simac ice cream maker for $25 is still the one to beat.
  22. That was interesting, leaving the skins on for the cakes. I wonder if it makes a noticeable difference. I'll have to give them a shot soon. I have roasted them before with skins on per one of his recipes and sure enough, the skins turn crispy and chewy and very tasty. ← Yes, I have roasted hard-shell squash w/skin on in the past, acorn type especially, this way, and the skin is very good to eat. Just never thought of keeping it in a soup that was destined to be pureed. Am going to try.
  23. Watched the first ep Tivo picked up from Sat a.m., pumpkins and squashes ... somehow did not get the introductory one, however. I liked it a lot, but then I already liked Jamie. And foodwise, he is preaching to the choir with me. Intrigued by his leaving all squash skin in the soup, and processing unpeeled and raw for the cupcakes. Bold, as they used to say on Iron Chef.
  24. A subject of life-long interest. Colman's tin is such perfection I have been unable to resist using the small ones to make beeswax votives for gifts in past years. Usually I keep the large size in stock, which I adore and worship beyond all reason because it is the perfectly proportioned blowup of the little one. And MtheC the baking powder whose label I pay promiscuous attention to is Rumford. Sometimes I buy the cute little pillbox size at the health food store, but more often the still-not-giant one at Trader Joe's. I have been appreciating up close and personal-like Clabber Girl cornstarch however, supplied now in a recloseable canister with considerable graphic appeal.
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