Priscilla
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Posts posted by Priscilla
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That is a wonderful, typically Martha apron idea. Maggie, as you know, sewing, like rock & roll, can save a person's life.
I don't know if pockets are necessary for an apron, but what an ingenious way to get 'em in there if one wants them. I guess I might use a pocket if I had one to carry around a timer, esp. now that I finally and completely destroyed my clip-on one, but my new timer is a giant Lego minifig head and would need too big a pocket.
One could sew the towels together with the overage from the vertical top lapping over the lower horizontal one rather than under, particularly if there is a border there to exploit. I'm all about exploiting borders. Kind of a pinafore effect... could even be ruched a little if one liked that sort of thing. Run the coordinating twill tape right across and extending into ties, and Bob's yer uncle.
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Todd, I love Craig Claiborne and have all his books. Right up there with Elizabeth David and Madeleine Kamman in his influence on my cooking. He was even, as noted elsewhere on eG, gracious enough to reply to a fan letter back in 1987.
The most important ones, which have come up here on eG from time to time, at least, as above, among me, are just what you're looking for, I think, a 4-volume collection called Craig Claiborne's Favorites comprised of (a selection of) his NYT columns. They are among my most-consulted books.
He was so far ahead of his time in so many ways, the proof saved in in snapshot form in his columns.
A quick look at ABE turned up 179 results.
Be sure to get all 4 volumes!
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I love those transgressive hangers-on... why not, their actions seem to say. Like the pitch-perfect Joely always said on MST3K, EVERYBODY'S DOIN' IT!
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I think the impulse to costume and display oneself in a parade is an absolutely primal urge.
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Thank you, Rob. I like the local color too. Extra points for dogs dressed in bunting.
Thank you, Anne. Reflecting the intense regionalism of these events, no dancing GA peanuts in our parade -- dancing CA live oaks instead.
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Don't knock the Bama Boys---I'm married to one.
Aw Rachel I never would!
In Girl Scouts we never did anything cool like learn to throw a tomahawk with accuracy. However, I am confident I could still lash together a bamboo-and-clothesline washing-up rig that would withstand nuclear annihilation.
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In Southern California Costco has bags of Christopher Ranch California garlic. (And their excellent shallots, seasonally, too.) Maybe Canadian Costcos too? Other than that or at farmer's markets, all other garlic available seems to be Chinese.
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Wow David the razor clams looks delicious. I love them... I am thankful our Southern California Costcos get PNW wild salmon in season, but wish they had those, too. I marvel at how much seafood they move in a day. As you say, lots!
Kim, nice to see you.
Last evening, 90+-degree day dinner, tostadas with homemade refried pintos, beef -- tri-tip -- which had been braised in mild red chile sauce, and the usual-suspect toppings. The last of the delicious Hass avocados from Ivan's parents' tree, picked after remaining on the tree an extra long time, amassing oil.
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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.
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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.
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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.
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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.
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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!
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Hiroyuki, wonderful news about your wife!
And the soup looks delicious. Can't wait to make it with upcoming salmon trimmings.
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Grilled wild sockeye the other night, whose remains lead to last evening's salmon chowder. LBB baguette.
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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.
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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.
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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.
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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.)
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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.
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Hiroyuki: Very useful! Thank you.
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Ok, one kitten picture:
Adorable! And picks up the black accent tiles nicely.
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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.
Bob's Big Boy, Burbank
in California: Dining
Posted
Bob's was a mainstay!
I loved how the waitresses were required to wear the most amazing wiglets along with their little white hats, even as late as the 1980s, when Ivan and I for a couple of years ate breakfast at a Santa Ana Bob's every day at some ungodly pre-work hour before hopping on our respective freeways.
Sorely missed. Course I have a bottle of Bob's Blue Cheese dressing in the fridge just now, and my Big Boy watch, Big Boy night light, and a Big Boy button from the "should he stay or go" ad campaign to comfort me. (I voted for him to stay.)