Mabelline
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Posts posted by Mabelline
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I just got through making a fish taco with leftover fish from fish and chips I made yesterday. For some reason, I've been wanting seafood in a craving strength the last week, which would explain my fridge being inhabited now by clams, shrimp, oysters, monkfish, and the leftover fried fish. The reason I KNOW this is a bonifide is the carnitas I made yesterday are totally ignored so far, except by DH.
Oh.Yeah. Forgot about the lump crabmeat.
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The Milkshake or Malted (with Scotch) doesn't curdle...actually doesn't taste any worse than a Colorado Bulldog. But I wouldn't do a curdling drink, myself. I am glad I'm not a youngin anymore, though.
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lilacs and jasmine flower sherbets? Huckleberry and gooseberry ice creams? I've tried rose petal, and I was an instant fan. Same with green tea. I wish I had access to more tropical fruits, but I suppose foodgrade essences would work.
Egads, Natto and horseflesh ice creams?
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fai jai, if you are going to a true sleeze dive, they'd probably know what you're talking about if you ask for a Whore's Milkshake (or Hooker's Milkshake, to be more polite). Not sure about Seattle, but that's what you would ask for in a Texas dive.
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Oh, Chris, I saw that Julia show the other day with dirty steak and fanny sauce! I got tickled by how amused Ms. Julia was with the 'fanny sauce'- not to mention how good it all looked.
Sorry to get off the scrimmage. I am real ambivalent about 'Authentic' as a useful word at all. Whenever I've encountered it, it was usually associated with dodgy articles of consideration.
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God, I'm so slow on the uptake this morning. That's cool Jaymes. I'll buy your dinner on your birthday
--as long as you don't want mescal with it! Promise!The only food I cannot abide to be around is muskmelons. It's a smell thing there as well, but different. As a teenager, my first real job was flagging for a cropduster. Me and another kid got stranded for several hours beside a picked field of muskmelons on the reservation, one that had the cows turned in to clean up. It was over 110*, no shade, flies, that melon smell.....YIKES. I still cannot abide them.
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Egads, that sounds like Blackadder!
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Egads, that sounds like Blackadder!
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The smell of mescal...it reminds me of a truly enormous hangover in Rocky Point (Puerto Penasco, Sonorra, Mexico)--on the beach...in the heat...smell like gasoline in my very eyeballs, I believe. No thank you very much. But everyone should be 20 once, I reckon.
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If you are goofy, you could be corny. If you are greedy, you could be a hog. Cool as a cucumber. Slower than molasses in January. A tough cookie. Madder than a wet hen. Shaking like jelly. They cooked your goose. You clammed up. In a pickle.
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Kind of sure that in 12 years they've gotten some new suppliers, as well.
Edit to correct stoopid math so there wasn't a better example of dumbing down.
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Mini plain shredded wheat bisquits and some curry powder in the butter. I love how buttery curry tastes and smells after the baking step.
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There's a whole generation who believe what they see and hear implicitly. Our nephew has come up thinking everyone drives like Fast and Furious, lives on Mountain Dew and Famous Dave's Baby Backribs, and maxs a credit card to go snowboard for a weekend! He's 17!! I am the first to let it be known that his mother is 1st gen. clueless. This astounds me because my husband is her baby brother, and is much more practical---but he grew up by necessity, caring for his mom who had a brain tumor, while his dad was away working for the railroad.
Sorry to wander, but my point is, there are many people who feel MickeyD's is adequate nutrition as long as they can get away with the jetskis.
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Chicken livers! I love them! My sprouts loved them! They were REAL thrifty back in the day....
FL Heat, that is an outstanding chicken price! I'll check ours out today. I don't get mine from the grocery, I go to the Meat Palace, a small family butcher.
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I got a charge when Ed was explaining his thoughts of the curse of being in Chef Ramsey's head. I really like Gordon Ramsey; there's no crime in not suffering fools gladly. I wish he would come over and clean up FNW...
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Almost any other culture's food ... little meat, lots of vegetables,pasta,beans, rice, etc. Stir fry; you can get by with 1/2 pound of excellent meat and build from that. I agree with shanks of any kind. Slow cooked and melting tender. Real tacos,enchiladas,and so on. I'm on a serious Indian binge right now--and loving it.
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I loved it. The 'chef' certainly had the 'deer in the headlights' look down. For myself, I thought Mr. Ramsey showed remarkable restraint after yakking up the off scallop. That was painful, but by golly, it was real, for sure.
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tsquare, you are so lucky! www.onegreenworld.com is a fabulous nursery in Molalla, or Forest Grove, Oregon. They specialize in unique fruit species, and I just received their new catalogue yesterday. They sell 3 different medlars, and I have been intrigued by them because they are hardy to Zone 4 (-25*). They're right in your neck of the woods, aren't they?
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Let me know what you think about it, okay, fifi? Thank you in advance.
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Anna, I seem to recall you make use of the library, so, as shelora suggested, check out something by Madhur Jaffrey. I am currently totally engrossed with her Curries to Kebabs. The food is so good, and the recipes are so easy, I am kicking myself for not having read her in awhile. The tastes are very similar, and there's a nice change of perspective on flavors and the use of many familiar ingredients. Lucky you! Looks like that future DIL is getting properly acclimated!
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Oh, I like that idea. But I don't know if I'm too old to get over my dip-scrape-drop-repeat pattern. I think I'll try it, though.
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I definitely did an aboutface at the addition of alum. I reckon you wouldn't want to be feeding them up on basil or thyme to purge their nasty taste, either.
I know. Cut em up and bait trotlines to catch some good groceries.
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Ah, W.W.J.D.? JULIA, in case you were in doubt.
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Thank you for the remind---I will definitely go see what's up with Master Ramsey.
Slow Cooker/Crock Pot: Recipes and Techniques
in Cooking
Posted
There's so much stuff you can do with a crockpot. I really love using mine for steaming puddings. It does a great job and the kitchen doesn't resemble a rain forest anymore.
Good luck and here's to a happy relationship between youall.