Susan in FL
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Posts posted by Susan in FL
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Lori, that's a perfect dining out experience in my book, too. And like you said, so many factors go into making a meal wonderful. I'm so glad you had such a fine evening.
I agree with Anna, and feel the same way... what a good write-up. Some restaurant reviews bore me, even though I am very interested in restaurants and read about them all the time. I was glued to this one.
There are a few things from your dinner that you described which I would love to make, namely a chilled onion soup (I don't know why I never thought of that), the orange-vanilla vinaigrette, and a pairing of lamb chop and braised lamb shank. If you have some clues on the chilled onion soup or the vinaigrette, please let me know. What was the hazelnut milk, a "cream sauce"?
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Sigh. I really CAN'T do this reply/quote thing. Maybe somebody in charge will take pity on us all and fix it?
Lori, I will take the above as your permission to edit the post and fix the toggled quotes, unless you say otherwise. (I'm making this a post instead of a PM, so we have witnesses for your permission; otherwise, staff does not edit posts.) The only thing is that I am only briefly home from work for lunch, so I have to do it later.
Meanwhile, blog on! It's a great one.
Yes, please. And thank you.
!@#$%^&*)(*&^%$#$#@!!!
I tried, and I'm sorry, but hell if I know what's up with this.
For both our sakes, I hope everybody agrees with this:
Sigh. I really CAN'T do this reply/quote thing. Maybe somebody in charge will take pity on us all and fix it?Don't sweat it, Lori. Considering you're chasing after last-minute financial aid forms and wrangling cooking classes in addition to blogging, the last thing you need to be worrying about is tediously counting formatting commands to find the odd one out.
Thanks to the help from Janet Z. (JAZ), I was able to get that bugger fixed.
Still, Lori, in the overall scheme of things, and relative to all that goes on in the course of your days, that was small stuff. And, like Ellen said, don't sweat the small stuff.
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Sigh. I really CAN'T do this reply/quote thing. Maybe somebody in charge will take pity on us all and fix it?
Lori, I will take the above as your permission to edit the post and fix the toggled quotes, unless you say otherwise. (I'm making this a post instead of a PM, so we have witnesses for your permission; otherwise, staff does not edit posts.) The only thing is that I am only briefly home from work for lunch, so I have to do it later.
Meanwhile, blog on! It's a great one.
Yes, please. And thank you.
!@#$%^&*)(*&^%$#$#@!!!
I tried, and I'm sorry, but hell if I know what's up with this.
For both our sakes, I hope everybody agrees with this:
Sigh. I really CAN'T do this reply/quote thing. Maybe somebody in charge will take pity on us all and fix it?Don't sweat it, Lori. Considering you're chasing after last-minute financial aid forms and wrangling cooking classes in addition to blogging, the last thing you need to be worrying about is tediously counting formatting commands to find the odd one out.
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Sigh. I really CAN'T do this reply/quote thing. Maybe somebody in charge will take pity on us all and fix it?
Lori, I will take the above as your permission to edit the post and fix the toggled quotes, unless you say otherwise. (I'm making this a post instead of a PM, so we have witnesses for your permission; otherwise, staff does not edit posts.) The only thing is that I am only briefly home from work for lunch, so I have to do it later.
Meanwhile, blog on! It's a great one.
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Absolutely. If we want to talk about flavoring beer with innovative and creative ingredients, we should get Sam Calgione from Dogfish Head in on this discussion. He is the Master!
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No, but you're warm!
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No bull, this is really a good clue about the eG foodblog that begins Monday, July 3rd.
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...Self explanatory.
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ingredients for toast dope please
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"What you might call skunked due to lack of knowledge could be a tasty German-style Pils to another."
But, I dunno about that statement, though. Perhaps it's just the condescending attitude, though.
I agree with your problem with the article's "attitude" -I was actually looking for a different article which I *thought* was by beer writer Lew Bryson which was the best, in-depth article on light-stuck beer I'd seen but couldn't find it after a quick Google, so the Beer Advocate article was an easy (yet difficult) default. The facts are there but I, too, don't care for some of BA's methods.
I *will* say that "skunked" is a term that is often mis-used to mean any off-taste in a beer, often attributing it to age- beer that's past it's "best by" date- or mis-handled. True "skunking" can occur with minutes- ever have a nice hoppy ale in a glass, outdoors on a sunny day? Doesn't much matter if it came out of a brown bottle, aluminum can or keg, or from the brewery the day before, it can get lightstrunk that quick.
Thanks Tongo,Interesting read. I would like to know more about the different yeast and hops characteristics(how nerdy am I); if you know of any reading sources please could you post?
Regards Will
I'll try to find some interesting things for you, Bill. I've got a shelf full of books, but there are bound to be some great recources on line.
jesskidden- That Lew Bryson article you were refering to may be this one- How to Ruin a Good Beer. It's excellent, and I've got it bookmarked as a matter of fact. In addition to the lightstruck section, check out what he writes about heat and DMS- many continental lagers will contain trace amounts of it and with overheating it will become much more prominent. That can explain why some of these beers in an enclosed case will also give off a cabbagey aroma though they have not been exposed to light.
I like BA- I've met some very nice folks through that site, and it can be a great resource for finding stuff. The brusqueness is just Todd's style, and it can take a while to get used to though, but it'll happen
.I'll just add that I too really like Victory Prima Pils and Tupper's Hop Pocket Pils.
Lew Bryson is a member of the eG Society, though he hasn't posted anything for quite a while. Perhaps he will contribute to this interesting discussion.
When I was at the Santa Rampage in Chicago a couple of years ago, we had Hazed and Infused to drink. I don't know whether the particular bottle I had was maltreated, or whether it's just shit beer.But, I've never choked down another bottle. The only other beer I routinely turn down in chile beer. That stuff is atrocious.
I've gotten three or four of those bad bottles of Hazed and Infused. They were terrible. However, when it's good, it is very very good!
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Klary, thanks for describing your cheese crepe making. This cook-off has given me a "new thing" more than any of the others have; I am ready to branch out to a cheese crepe I do believe. And, your post is timely. Last night my reading in bed (which is usually food magazines) included reading that some restaurant serves prosciutto crepes, and I wonder if those are made the same way.
One thing I love about crepes is they are so versatile. Anything goes, especially with the kind of batter I made, which was not too savory and not too sweet. They have been great for either entree or dessert.
Did you make a whole bunch, and have some for other meals, or have you perfected a recipe that makes just enough to serve two people? How about the others of you? My batter made like twenty-some crepes, and what's left are in the freezer, each separated by waxed paper.
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I'll direct you to a couple of the most recent topics on Destin, but won't refer you back too far because present day Destin might be different than the pre-2004 and pre-2005 (hurricane seasons) Destin.
This topic includes some feedback from a trip by a member in April of this year.
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Bruce, I'm really glad you posted about that Thai omelet. I've been meaning to have one of those, but keep forgetting.
These are a couple of my recent breakfasts. Another thing that I've been meaning to do since Henry posted the photo of his version on the 22nd, and there was no forgetting this one... A BELT -- BLT with an egg. The yolk wasn't as runny as the one in Henry's Spanglish Sandwich, and I decided against cheese this time, but wow did this satisfy my craving.
And below was the last of this round of crepes for breakfast... After I ate this one, I froze the rest of them that I made for the cook-off. It had blackberry preserves inside, and bananas and Johnnybird's Toast Dope on top.
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And to David... Once again we see our own David Leite, who has quite a list of fine awards, including the 2006 James Beard Award for Best Internet Food Web Site.
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Not only did we have Alyssa's grad party Saturday night, we had an all-afternoon potluck/baby shower yesterday at my folks' house for a family in our congregation. Everyone was asked to bring crockpots of sloppy joes and buns and so on. I brought extra pulled pork, buns, barbecue sauces, and coleslaw. Somehow, The Husband came home with this:
We didn't bring take that many to begin with! Anybody have some ideas how I can use several dozen slightly squashed hamburger and hot dog buns? .......
I've been using leftover hamburger rolls to make dessert panini. The idea came from tupac's eG foodblog, post # 77. I put ice cream on top rather than in them. Actually, I love just the sandwiches of banana and whatever chocolate I have, smashed/grilled, but ice cream and/or whipped cream is the icing on the cake, so to speak.
Banana Split Panini -- Took some pain au lait hamburger buns that tasted almost like brioche, cut them in half, hollowed out some of the insides, put sliced bananas in one side and a mixture of semi-sweet and bittersweet chocolate on the other side, grilled on the Griddler for several minutes until the outside was crisp and the chocolate inside was gooey. Then fillled with vanilla ice cream, sliced in half, and ejoyed. Sort of a weird idea, perhaps, but it was really tasty. Kind of the at-home version of the gelato-filled brioche alla Otto in NYC.Welcome to eG foodblogging, Mayor Lori! We are looking forward to the coming week. ...Cherries, mmm good.And yes, about going out to dinner, do tell your husband that sometimes you gotta just take one for the team.
Mayor Lori, indeed! Ahem, Susan, I'm slightly embarrassed to tell you the proper form of address is Your Honor. The only people who call me that are the kids, and they only do it when I get a borough-related phone call from a citizen or a reporter, as in, "It's for you, Your Honor." It's their signal that I need to put on my mayor hat.
If you knew me well you'd know this whole mayor thing is strange for me -- I'm so UN-political and NON-competitive. It's just something I do to serve the community a bit, really.Well nevertheless, it's impressive! There aren't too many of us for whom the proper form of address is Your Honor! Cool.
Somebody tell me how to reply to several people in the same post. I can't remember, if I ever knew! (Did I mention I'm not a technical girl?)Hi, Lori! For the mutliple-post quoting thing, all you have to do is click the ADD "" button under each individual post that you want to respond to. Then, when you've got all those selected, click the ADD REPLY button all the way at the bottom of the whole page (not the "reply" buttons associated with individual posts). When the post-editing window comes up it will include all the posts you selected, which you can then edit and insert answers for as desired.
Thanks, Ellen. I was about to write to Lori and explain, but you explained it way better than I do. Hope you don't mind, but that question has been asked by other eG bloggers and I would like to use your wording in the future!
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Making muffins (which look luscious) with an Andy Griffith video going... Sweet!
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Welcome to eG foodblogging, Mayor Lori! We are looking forward to the coming week. ...Cherries, mmm good.
And yes, about going out to dinner, do tell your husband that sometimes you gotta just take one for the team.
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Marcia, thank you for a great blog. I love the ending photo!
This topic will remain open until mid-day, eastern time, in case others have some last minute questions as well, or want to exclaim about that picture of reality.
The next eG foodblog has begun. Check it out! Marcia, I hope you enjoy the post-blog rest -- I guess that would be when the dishes are done.
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Our annual Danish lunch is a 4-5 hour extravaganza - the more people who attend, the longer we stay at the table catching up on old times and quaffing the schnapps and beer and sampling the table. Some leave early, some stay late - we just stay!
One reason for such a long meal is a Danish thing. When we celebrated Christmas in Denmark, we ate and drank one meal at the table for seven hours, and then moved our bodies to the living room only to eat and drink some more.
It is usual for our weekend multicourse meals at home to last for four hours or more, but for them, we don't sit as long as we did in Denmark. We call them cook-eat-cook-eat dinners; we cook a course, eat it, clean up, cook the next course, eat it, clean up, and so on... But often admittingly that last clean-up at the end of it all is the next morning.
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Your Super Target looks like ours.
I like it... They actually carry some things routinely that other supermarkets don't, especially produce. I only wish we had Safeways around here. I used to love them.I love chuck, too, especially since the quality of other more traditional steak cuts seems to get worse all the time while the prices climb.
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.....How did the banana split panini turn out for ya?
Deeeeeeelicious! I will probably become hooked on them. I would be eating more of them already if it were not for these damn (damn good) crepes which I keep pigging out on. You all are turning me into a dessert person. It's all your fault.
I'm going to try something savory with a crepe tonight, I think.
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Oh yum, Henry. That looks good! We add an egg to BLTs, and call them BELTs, but have never had cheese on them.
...Extra napkins required, I bet, and well worth it!
I caught up on the dinner thread, and will do some catching up here, as well. Mornings on the porch have been delightful.
This crepe, made for the cook-off, was filled with bananas and pieces of a dark chocolate & orange peel candy bar, and sprinkled with sugar.
The potatoes were fried in chicken fat left from dinner the night before.
This buttered toast was sprinkled with Johnnybird's Toast Dope, which we've talked about a lot on this topic.
I guess this would be called a breakfast wrap, or maybe a breakfast burrito? The four tortilla was filled with eggs, cheese, tomato, onion, chiles, and cilantro.
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Mmm, no guesses last time... Perhaps I should give a few more clues this time.
For the next blog, I will tell you in what direction we travel, easternly, but I will not tell you how many states away it is. Again the eG blogger lives in a small town. In this tiny town she lives with her family and she educates a variety of people about a variety of topics, including cooking. She will tell us why the chicken is dancing, and explain the “grocery store” in her basement.
Purplewiz will blog on through Sunday night, 25 June, and the next blogger will begin hers on Monday, 26 June. Then, for a while, a new eG foodblog will begin every Monday. We will leave the U.S. one of these times, which will very pleasantly add to the variety of blogs, but the international travel will not start within the next few weeks.
A bonus sneak preview... Beginning 3 July the blogger will chronicle attempts to feed the family with food grown only within 100 miles of their hometown, and the following week the blogger will do some eating at New York City's Restaurant Week!
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.....If any meat is left from post-stock grazing these days, I pound it with herbs, pepper, and cheese, and stuff it into raviolis.
Great idea, thanks Meez.
eG Foodblog: Lori in PA - These ARE the Good Old Days
in Food Traditions & Culture
Posted
Once again Lori, thank you ever so much for such an enjoyed blog. The topic will be open for last minute comments, questions, and good wishes until early afternoon Pennsylvania time. And faithful eG foodblog readers, another very interesting blog is in progress. Tune in!