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Everything posted by Priscilla

  1. This topic hovers in my mind, all these days... the crucial bit, as has been reiterated, is walking in at 6 with the chicken and still ending up with dinner at an entirely reasonable hour, and that includes all cleanup and lunch/leftover repackaging. Quick & dirty: 1 chicken, 1 bottle Thai sweet chili sauce if you don't have one already for such and other purposes (I do; Caravelle brand), 1 hothouse cucumber. Turn on the oven to hot, 425 or so, first thing. While coming to temp peel/slice cucumber, rub in a little salt, dress as desired with soy/rice vinegar/sugar, maybe sesame oil or fish sauce, depending. Cut chicken in halves, s & p, bung in hot oven until done, which probably takes about as long as rice in the old cooker, with or without coconut milk as part of its liquid. Glaze the chicken with some sweet chili sauce in its last few minutes of cooking, and provide a ramekin of extra alongside.
  2. Ed La Dou, pizza maestro, and obviously a nice person too. His influence on modern cuisine cannot be overstated, well beyond pizza. LA Times obit (Edited to neaten linkage)
  3. Nice to see Beppo featured in 2 blogs simultaneous-like. Funny how his countenance seems to take on a French aspect... the power of suggestion, or a testament to feline universality? This has been ultracool. Thank you A., B., C. -- such cooking opportunity done complete justice. Not to slight the social component, of course.
  4. The supermarket frozen fries I have tried haven't tasted good, have had a strong bitterness that is either unfreshness or something added in processing. Haven't looked for organic brands, but the citric acid idea is worrisome, if the taste survives the frying. Because taste is the most important thing. The self-brand ones from Smart & Final, a self-serve restaurant supply-lite place, are worlds better, really good, in fact, and are what I use when using frozen. One doesn't always want a 5-lb. bag, the smallest unit available, but somehow one manages. I just looked up their color-retention additive: Sodium pyrophospate.
  5. Susan I love that groovy variegated yard. Could you explain what felting is? I can see the difference between them, and imagine that the extra thickness and tightness is what you're after. Is the shrinkage predictable, that is, can you know how much extra size to allow for so the finished product is just right? Reminds me of boiled wool jackets... probably a similar process, eh?
  6. There exists a frozen french fry product without bisulfites added for color retention? If so, would be nice if it was available to regular consumers. I have done both frozen and twice-fried fresh many many times, never simultaneous like as a taste test, but had good results both ways. Far better results with fresh farmer's market potatoes for fresh, and restaurant-supply frozen for frozen, than the supermarket equivalent for either. Much easier to get a consistent result with the frozen, that's for sure. Perversely what got me thinking about frozen fries as a possibility for home use at all, having never used them, was reading Fast Food Nation when it came out, the description of the tons of freshly harvested potatoes processed immediately into frozen McDonald's product.
  7. Thank you, Anne. "Pretentious non pretentiousness": Exactement.
  8. Linda, thank you. I am not surprised there is someone out there who knows more than I do about this subject.
  9. Now see, the pop culture reference my brain immediately popped up with was more along the lines of this: Ah keep your eyes on the road, Your hands upon the wheel. Keep your eyes on the road Your hands upon the wheel. Yeah, were going to the roadhouse, Gonna have a real good-time ... Yes, me too, MizD., from one of Ivan's very favorite albums. The Patrick Swayze catchphrase I only know as MST3K hearsay. Not that this secondhandedness has kept me from getting my mileage out of it. Or of countless other MST3K lines like "I don't care" or "Ask for it by name!" or "Joe Namath Mesh Action Brief," although that last I must say I first encountered in primary source, the ad on the back of the TV insert in the LA Times, alternating with Aluma-Kool patio covers, when I was young. Edited due to haste!
  10. Dunno, exactly... maybe it's a state of mind. But considering the cravat-cutting (of which, mind, I have only vestigial evidence) I'd think twice before popping open my laptop!
  11. Priscilla

    Dinner! 2007

    Last evening, soup that resulted from Sunday's farmers market, with a little bit of the Huntsinger free-range organic & c. turkey stock recently added to freezer stores, but more water. Everything cut 3/8", give or take: Big sweet onion softened in olive oil, carrot, teeny amt. of sliced garlic, yellow potato, tomato, salt, pepper, chopped parsley from the garden, a bay leaf, hit of cayenne. Bulgarian feta-egg bread.
  12. Thank you, Steve. Roadhouse... a place (on a road) you encounter on your way out, which doesn't mean you don't sometimes go there on purpose. Like the tavern where the hobbits met Strider/Aragorn in Bree, the Prancing Pony, only (one dearly hopes) with a much less cringeful name. Heading out like Alan Ladd's Shane, leaving the sacred and the settlers behind, toward the profane and the unknown. (Not to be confused with the Patrick Swayze movie which gave Joely and the robots on MST3K one of their favorite lines to flog, "My way or the highway.")
  13. This caught my eye so a couple days ago I tried it and also gave it a kick my sprinkled on some ancho chile powder as well. This was great! My kids devoured it. ← The addition of the chile sounds good. I'll have to remember that for next time, which will be soon.
  14. Thank you, Rachel. I feel the same way about the Heartland.
  15. Kabocha is the best winter squash. I served it at Thanksgiving, peeled and cubed and tossed with olive oil, salt, pepper, and a little brown sugar, roasted until tender and caramelized.
  16. Really enjoyable blog, Stephanie. I am glad to have had the peek inside Corti Bros., have heard about it for so long and it does look fabulous. The pix of your Sunday farmer's market could almost have been of the Sunday farmer's market I attended here in SoCal yesterday, veg-wise anyways. Sure wish ours had oysters, though.
  17. Priscilla

    Dinner! 2007

    Last evening, shepherd's pie, with the remains of a Weber rotisseried leg o' lamb w/garlic, rosemary, anchovy from the wknd. and stock made from its bones and trimmings. Excellent yellow potatoes from the potato guy at the farmer's market for the mash on top. In the filling too the most delicious carrot EVER from the carrot lady who also is the broccoli lady. A superfresh high-quality carrot is a fine thing. Nice Romaine salade from the other guy w/honey mustard dressing. Guinness.
  18. Now this is inspiring. As someone who is contemplating adding in dogs to 4 cats, one of whom is pretty grouchy already, I can only hope it goes as well. Yes. There aren't many chardonnays that are even likeable, let alone delicious. Recently we liked a St. Clement as well, so that makes 2.
  19. Stephanie, great foodblog. Your house is adorable. However it pales next to your very good selection of kitties and dog. 4 a.m. is the wake up run around time for all cats, I have become convinced over the years. All those zinfandels are mouthwatering. Have you ever had a chardonnay from Cakebread? I have liked it with certain rich dishes. Blog on!
  20. What a fabulous product... JGarner's lovely tart pictured on the package duly noted. I deckled the edges and used it as a top over chicken and sauteed mushrooms in a sauce of chicken stock and cream. A little egg wash for shine, wonderful puff and flavor. A boon. Reminds me in a very good way of the Olden Days of Trader Joe's.
  21. For years I have gotten half-sheet parchment from the King Arthur Flour Baker's Catalogue at a not-bad price for 100, in an easy-to-store tube. Recently noticed at Smart & Final half-sheet baking paper of some kind, not in a tube, but haven't investigated further to see if it is a cheaper and viable replacement.
  22. Priscilla

    Dinner! 2007

    Sounds wonderful, Priscilla. Do you spatchcock chicken when you cook it under a brick? Thank you, Susan. So nice to see you here! For under the brick we remove the first two wing joints, and cut out the backbone as for spatchcocking, but also remove the sternum and then cut the bird into halves. (Allows for good surface area to heat source contact and even thickness.) Last evening, excellent pork loin chops, no small thing. Brined for only a short time before cooking outdoors but on the electric grill, glazed with honey and mustard at the end. From the farmer's market: Gorgeous little Brussels sprouts halved and olive oiled and sea salted and peppered and roasted, and Fuji apples and yellow onion sliced and sauteed in butter. Ciabatta from the Japanese French baker.
  23. Priscilla

    Dinner! 2007

    Last evening, free-range chicken under a brick, with beautiful broccoli from the lady I usually buy carrots from at the farmer's market sauteed in olive oil w/garlic and anchovies, ciabatta from the Japanese French baker, sparkling Shiraz. And ice cream, acc. to David Lebovitz's The Perfect Scoop, yet again.
  24. Last wknd. Ivan made the Philadelphia-style ice cream and swirled in the aforementioned fudge sauce plus salted caramel sauce. Just because it's my favorite flavor combination in ice cream. Sososo good. That Philadelphia-style base is absolute perfection. Yesterday, he made the base again and we mixed in tiny frozen bits of cut up Milky Way minis left over from Halloween. Really good, but the commercial candy flavor was nowhere near as good as homemade fudge/salted caramel sauces, which I guess is only to be expected. However nobody was kicking it out of bed for eating crackers, neither. Also the banana sorbetto gets made every time.
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