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hillvalley

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Posts posted by hillvalley

  1. I spent 5 of the best summers of my life in the middle of nowhere Maryland at sleep away camp.

    Every Sunday night we had pizza. It was square. We used to joke that they made it a different shape so we wouldn't pay attention to the taste :biggrin: But we fought over the middle pieces where there was the most cheese and sauce. There's nothing like a slice of pizza that is covered end to end with cheese and sauce.

  2. Are you kidding me?

    Wild horses couldn't keep me away. I'd even repriese the hush puppies. (And the slaw. And the banana pudding. And the shrimp and grits. And the homemade jams.)

    'Course, I'd only come because I want to challenge Ryan to an Uno tournament. :wub:

    Marlene has been hounding him on this, so it's time to relaunch this thread. Simply put, if Varmint were to put on an unofficial eGullet Pig Pickin' there in Raleigh, North Carolina, would any of you come? He'd slow cook a pig over hardwood, make several sides, and have liquid refreshments available. He'd do it on some weekend. He'd give plenty of advance notice. Marlene will pay for it.

    Twist my arm, Dave. :laugh:

    Um, yeah. We would be up for it. To say the least.

    I'll make the collard greens again. And bring some of my hot pickled green beans - they make great martini garnishes. :biggrin:

    I could get on 95 South pretty easily to do this.

    Be careful though - the Gullet is a bigger place that it was a year ago.  A tennis court may not be enough.

    Vrrrroooooom!

    North Carolina is only two bathroom breaks and a moving violation away.

    Are new(ish)bies allowed?

    I will crawl on my hands and knees on broken glass all the way down I-95 for this. As long as I don't have to crawl back, of course.

    I'm in.

    BTW, I know I don't eat pig, but it just looked like so much fun last year.

    May I come, too?

    ROAD TRIP!!! :biggrin::wacko::biggrin:

    Someone get started planning the food for the trip down :raz:

  3. As promised, some photos from today's lunch...

    gallery_3085_288_1098830285.jpg

    Split Pea Soup a la styrofoam

    gallery_3085_288_1098830310.jpg

    The legendary Barnaby's box

    gallery_3085_288_1098830340.jpg

    My pie, pepperoni and onion

    gallery_3085_288_1098830438.jpg

    Pepperoni, sausage and jalapeno

    gallery_3085_288_1098830365.jpg

    The lowly spinach pie :raz:

    gallery_3085_288_1098830465.jpg

    Half-pound Black Angus burger

    gallery_3085_288_1098830487.jpg

    Barnaby's pizza, side view, thin and firm...2 things that will never be said about me :biggrin:

    gallery_3085_288_1098830510.jpg

    Bottom view

    gallery_3085_288_1098830531.jpg

    Bottom view, closer up...notice the bumpy texture provided by the cornmeal and the rich color provided by the large amount of oil in the dough

    I should also mention that while I'm posting I'm enjoying a tall glass of ice water and some roasted marcona almonds, imported from Spain (via Whole :angry: Foods)

    =R=

    This made me laugh :biggrin: something that's hard to do today. Thanks :wub:

  4. Homemade meatballs in a tomato pancetta sauce served over perciatelli (again)

    It was the last weekend for fresh herbs at market and I wanted to a recipe where I could use a lot. The chunks of pancetta added a great smokiness to the meatballs and sauce and a bit more texture.

  5. The father of one of my students walked into his parent/teacher confrence last week with four shopping bags full of candy :biggrin: Everything from rollos to pixie sticks to junior mints to candy bracelets to smarties to almond joys :wub::wub::wub:

    We have the stash hidden in the classroom. If the kids only knew! Granted, by the time they find out about it on Friday the stash will be much smaller :hmmm:

  6. When you order spring rolls, and they’re on special for $4, you assume they’ll be bite sized at best, right? Not these. These are Filipino spring rolls, baby, the Ron Jeremy of pastry cigars. Three at seven inches, minimum. Tasty, too.

    Ron Jeremy. EWWWWWWWWWWW!!!!!!!!

    On behalf of the women around here I am going to forgive you for the Ron Jeremy reference.

    Those spring rolls though. Oh those spring rolls :wub: Worth a trip to Corduroy even if you order nothing else.

  7. It has been cold, rainy and gloomy for about a week now. Everyone I know (except me) has a cold.

    Tonight I had homemade chicken soup and stars to stay warm keep the germs away :smile:

  8. I'm not sure I understand your question, hillvalley.  Are you asking how long schmaltz lasts in the refrig?  (I'm not sure about the answer....someone else chime in?)

    Soba

    Sorry about that. Yes, I meant when it is kept in the fridge. While cleaning mine out yesterday I found a container of soup shmaltz that is about 7 weeks old. I'm not in a daring mood so I haven't tried cooking with it.

    Do I get to have a shallot omlette cooked in shmaltz for dinner or do I need to make another pot of stock this weekend?

  9. i think if you were to enter an anorexic/bulimics bedroom you would find pictures of skinny models pinned on the walls for admiration - in fact - i know this to be the case since living with one for a while

    You are making an assumption about anorexics based upon one persons battles. In fact-i know this to the be case since I was one for a while. And no pictures graced my walls.

    Eating in restaurants when you are in recovery is another hurdle that must be overcome. I doubt this restaurant will do much to help people. Frankly, when I was ill I doubt I would have set foot in the place for fear that everyone was watching me and what I ate.

  10. I have a follow up to 8track's question.

    What would you recommend to parents who cannot send their children to your cooking classes but would like to teach them about proper eating and how to love good food? Where would you start? What would be the first dish you would teach them to prepare?

    Thanks for taking the time to chat with us.

  11. Served my soup to the dining companion last night. He has one of the most delicate palates of anyone I know so I wanted to see if he could figure out what he was tasting.

    Got the potato right away

    Slowly got the roasted garlic finish

    Swore it was potato soup over and over and over

    Thought it might be something Asian

    Gave up and made me come clean about the cauliflower

    Devoured the whole bowl :smile:

  12. I have seen yet a brighter light

    and it is roasted cauliflower soup

    now I understand

    This is obscene

    Roasted a head of cauliflower and garlic

    Boiled potatoes in freshly made chicken stock

    Pureed it all together

    Added some sea salt and cream

    It begs for some pepper but I don't want to loose the delicate garlic finish

    So the begging continues

  13. I have two more to add:

    Gave in and picked up Cooking with Mr. Latte. Wish I had had it this summer. It will make a great by-the-pool-mindless-summer-read. If only it was written by say, Judy Blume.

    Yesterday at the farmer's market I work at I picked up From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Season Produce.

    It gives historical information, cooking and storing tips plus recipes for some really random and quite common veggies. It was supposed to be a gift for a friend but we got hit with a freak rain storm and the copy I had put aside got wet. So now I get to keep it :smile:

  14. He he he

    New excuse to go buy a notebook. I love notebooks.

    One question though. If this is to live in my kitchen, how do I keep it from becoming covered in food. yes, the occiasonal drop here or there will happen and add character or charm. BUt I am just not that neat and have a propensity towards dropping. I'm worried it would not survive.

    I keep track of recipes I come up with on the computer. Not detailed notes each time I prepare a dish, but the basic recipe and any changes. I started this because I was combining recipes and ideas found here.

    If I cooked from my cookbooks more I would keep notes on the side, but I don't. :hmmm:

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