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Priscilla

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Everything posted by Priscilla

  1. Priscilla

    Dinner! 2007

    Last evening, TV Dinner, since we're doing our Boston Legal now and are finding it hard to stop... oh my goodness, what excellent Shatnerage. And James Spader, pure gravy. Bolognese sauce I'd made over the weekend with the overage from a big old chuck roast ground for burgers, on farfalle, and iceberg salad with creamy Italian dressing. Baguette.
  2. Aw, terrible. I sure missed her around here, and will continue to... she was very wise. Since Linda first explained it, I never fry chicken without using the Aunt Minnie clockwise-turning method, a mention of which Susan excerpted above. What a difference it makes, to both the dish and the mind of the cook.
  3. Ludja, that blog is a great find. I don't remember where I picked up my copy of M.H.'s Book of Great Cookies, but I know it caught my eye when I ran across it because all her work was commended by Craig Claiborne. Those Chocolate Banana drop cookies I have made perhaps 8,000 times -- they were my child's very favorite when he was small. A good cookie for small children, they are cakey and mild -- I think the topical blogger describes them very accurately. The sight of a couple bananas verging on overripity in the fruit bowl can still provoke the request. Now, as then, with no walnuts. It is inspiring to read all of these experiences and favorites. Another Austrian reference: A while ago watching Wolfgang Puck good-naturedly hawk his merch on HSN -- I love to reckon just how incredibly much money he makes just how fast, in case his people aren't keeping track -- he got a phone call from Maida Heatter, obviously a friend, and he told her that when he saw her later that evening he would bring her one of whatever he was showing at the moment, I ferget what it was, a stick blender or a convection oven or a panini grill or something.
  4. My fondly-held fantasy of many years is quite like Charles's, sharing many aspects incl. specifically the three colors of wine on each table, with the occasional bonus fantasy level of one, the red most likely, having been vinted by Ivan and me, drawn from an unseen cask and served in a pitcher or carafe. It has long been one of the most important facets of the fantasy to live above the store, but since acquiring a barn, I sometimes picture serving in its finished upstairs. Either has a fixed-price daily carte, rustic and elegant. Ivan, charming, gracious, and with the sympathetic ear of a good bartender, will fulfill his own fantasy, which is to host. The 15-year-old and his mad skilz will serve and bus & more. I cook, whatever suggests itself to me from the accumulation in my head and in the garden and at the farmer's market.
  5. David, I have flown Horizon a pleasant few times between Missoula MT and Seattle, when we weren't driving that beautiful route. Are there ingredients or supplies you have to shop for on the Seattle end of your commute, or can you get everything you need in Spokane? And what can you get in Spokane that you can't in Seattle? Blog on!
  6. Hiroyuki, wonderful news about your wife! And the soup looks delicious. Can't wait to make it with upcoming salmon trimmings.
  7. Priscilla

    Dinner! 2007

    Grilled wild sockeye the other night, whose remains lead to last evening's salmon chowder. LBB baguette.
  8. Priscilla

    Dinner! 2007

    Last evening, chicken teriyaki sandwiches inspired by a long-ago Dotchi no Ryori show, with Tillamook Swiss type cheese, tomato, lettuce, on toasted Portuguese sweet bread I'd made on the wknd. Five-starch salad, as we call what our favorite Japanese place serves with lunch specials: Elbow macaroni, potato, carrot, corn, peas, mayonnaise.
  9. Priscilla

    Dinner! 2007

    Yeow the fried seafood looks so good, Peter the E. Last evening, salmon chowder using the remains of the other night's salmon and a broth made from the carcass resulting from filleting, with applewood-smoked bacon, yellow potatoes, onions, cream. CUCUMBER spears with crunchy salt. LBB baguette.
  10. Hiroyuki, thank you! Some of those photos in your link look just right. Does ara refer only to fish trimmings, or trimmings from other foods as well? And it is a very subtle dish, as you say. I am not surprised there is not additional non-salmon dashi. Looking forward to making it, now that salmon season is here.
  11. Hello, denizens of the Japan forum. Sometimes at our regular sushi bar the owner gives us bowls of delicious soup w/salmon in it... a clear soup, with a few wisps of onion, that he emphasizes is homestyle. I assumed it was a traditional soup, but do not find it in the Japanese cookbooks I have. There is a definite richness and body lent by the salmon pieces, but is it also a salmon broth? Or is it dashi based? Salmon trimmings, with bone and skin, and onion are the only visible items in the broth. Does this sound familiar to anyone? Guidance would be greatly appreciated. (I'd also be interested in other salmon-trimmings applications.)
  12. Priscilla

    Dinner! 2007

    Last evening, the traditional all-Costco wild salmon season meal: Grilled Copper River sockeye served on top of organic spring mix, LBB baguette, delicious very inexpensive, OK cheap, Rosemont Shiraz. Only the Tillamook salted butter had to be found elsewhere.
  13. Adorable! And picks up the black accent tiles nicely.
  14. Priscilla

    Dinner! 2007

    Looking forward to David's foodblog! Guess that lets Dinner! readers out of the guessing, however... shhhh! Last evening, end of holiday weekend cheeseburgers and crinkle frites. Sunday evening, after a nice day watching our niece's softball tournament fortuitously taking place in a city nearby, friends to dinner who are soon relocating to Turkey. From a well-used Charles Perry tearsheet, Persian lamb marinated in onion puree, coriander, and cumin, and chicken marinated in onion puree and saffron. FoodMan's Rice w/Vermicelli, muhummara (remarkably similar to Chufi's walnut-pom molasses dip up there), Claudia Roden's tahini sauce, yogurt-cucumber-cilantro-parsley-garlic salad, Paula Wolfert's grilled eggplant w/pomegranate molasses, garlic, mint, olive oil, grilled big sweet summer onions, wedges of tomato, seedy flatbread made by me, all arranged on the huge platter pressed into use on such occasions, on the outdoor table. Cold red wine (heavily infl. by a recent guest on Evan Kleiman's Good Food), sparkling water, etc. Later, coffee and Korova cookies.
  15. Priscilla

    Dinner! 2007

    Last evening, tenderloin steaks (grass-fed; first try; very good) and Romaine salad with homemade blue-cheese dressing, baguette.
  16. As SuzySushi said up there, Rouge et Noir cheese can be very good. Years ago we even trekked out to the factory site when traveling up north and the imperfect "seconds" of varying age in the shop were a great find, esp. the large-scale Brie type with some age on it. An impression influenced only a little by the idyllic setting and our then-toddler capering with geese and ducks next to the beautiful pond. Distribution, even just down south here, seems spotty, although I did notice them at Trader Joe's at holiday time. Benefit from benign neglect in the home fridge, I have found; useful to bung into the old cheese drawer without a plan and pulling out as problem solver later. Edit due to misbehaving keyboard.
  17. So glad it's finished, and it is gorgeous, Jennifer. Excellent materials choice. But what about pix of New Kitty?
  18. Wait, so no vanilla-scented candles? Oh all right, I've been 100% beeswax for a few years now, haven't I. But I know what you mean.
  19. Priscilla

    Dinner! 2007

    Last evening, late, pasta -- farfalle -- w/bacon and rosemary sauce after a recipe in Marcella Hazan's 3rd book, rosemary minced exceeding fine to avoid pine-needle effect. Healthy hit of parmesan. Nice romaine salad, bracingly dressed. La Brea Bakery seedy baguette.
  20. Hiroyuki, I hope your son recovers quickly. The meals you make for your famly every night are fabulous and inspiring. You paid proper respect to those hard-won trout. And on one of my favorite subjects, rice: How do you choose which local rice to buy? Have you patronized the same farmer for years or do you change? Do you buy a large amount at one time or replenish frequently? In re curry roux, I recognized the S&B Tasty Curry even without the English labeling on the packages sold here! For a long time House Java medium was the favorite, but, a couple of years ago, we tried S&B Tasty medium when a nice lady was demostrating it at our local 99 Ranch (big pan-Asian supermarket) and now it is our habitual choice. Those mushroom-shaped chocolates (Meiji product?) are a favorite of my husband and son, when they appear at the Japanese supermarket. No crisped rice in the ones we can buy, though, I don't think.
  21. Hiroyuki, I have long valued your input and look forward to your blog. Your children are adorable. Whatever small help it may be, you and your wife certainly have a whole slew of people around the globe sending good thoughts your way, to which I add mine.
  22. Priscilla

    Dinner! 2007

    Great run of meals & pix. Last evening, asparagus soup finished with cream and a garni of the tender tips blanched, panko'd, fried, floated atop. With the Bulgarian bread tutmanik, which has layers of butter and filling of eggs and feta, in this case actual Bulgarian feta. A meal designed for catching up on Tivo'd Bad Luck Bride, the current Japanese Sunday drama.
  23. The LA Times had a little story about the winding down of local international station KSCI's showing New Dotch Cooking Show. There will be a big hole in our Tivo schedule, and in our hearts, when it ends.
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