Mudpuppie
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Posts posted by Mudpuppie
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I know they're foraged in Northern California and the NW. Never heard of them being available commercially, but as they can be dried I don't know why you couldn't find them.
Recipes:
http://www.mushroomsbymillard.net/cake.htm
http://www.fungi-zette.com/mush10.htm#recipe
http://www.mssf.org/recipes/FrancesWilson_2001_FF.pdf
http://www.mycowest.org/books/c-98duff.htm
Additional info and pics:
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I think there are generally three kinds of fast food employees.
The first one is the 16-year-old who's working at his/her first job. (This was me, quite a few years ago.) This person probably has not been trained well, or at all, and will require some patience and understanding. Fast food is shitty work, especially if you're a teenager and they're not nice to you.
Two, surly people. They don't want to be there, but probably have to be. You can't really blame them for being pissy because who wouldn't rather work somewhere else? I think their pissiness is excusable to some degree, but not wholly. Use judgment.
And finally, all the others.
Yeah, you should always get good customer service, but cut them some slack. You'd probably hate your job too if you worked at one of those places.
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Hmm. How do you juice an onion?
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Re: can it be made with veg stock?
Yes, it can, and I made it that way for many years. However it is not nearly as satisfying as it is with a rich animal-based stock.It is if you're a vegetarian!
Re: leftovers.
I strain my leftovers (save the onions) and reduce the soup until it's saucy. Or I use it like stock when I'm making a stew or something. Voila -- instant sauce/stock.
(edited for leftovers)
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See, I'm sort of scared of my oven. It's at least 50 years old and has creepy smells. I wrap to protect the potato.
Maybe next time I'll try it without, though. Too late this time. I'm having a steamed potato for dinner! Yum!
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In my book, Pt. Reyes Blue can't be beat.
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Foil, no foil? Pierce, no pierce? Oil, no oil? Seasonings, no seasonings? High heat/fast cooking, long/slow? Russet/other? Loaded with toppings, or buttered and S & P'd?
I still haven't really found my perfect baked potato, but I'm avidly researching.
Right now I'm working on a foil, no-oil, unseasoned, 375, 1-hour job. Will scrape it out, mix it all up with butter, blue cheese, spring onion chives and chopped pecans. Maybe some sour cream.
You?
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Yea me!
I at least learned to do that part. I just never knew what to call it.
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I never knew about whipping the yogurt. Thanks so much for all the suggestions.
(Um, I'm sorry to ask, but what's a tarka?)
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Wine is limited, but not food. Got it!
Thanks, intrepid reporter.
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Other than V. Sattui, there are little or no areas allowed for picnics in Napa.
And at Sattui, the grounds are only for paying customers. You have to be eating or drinking stuff you bought there -- I think they don't allow outside food, but could be remembering incorrectly.
I don't believe that is correct. They advertise the fact that they are a picnic ground and it is obvious that many people dining there have their own baskets of goodies that weren't purchased inside.
Maybe you have to buy their wine or something. I don't remember exactly, I just know there are signs all over the place and that I couldn't eat the lunch I'd brought. Too bad I can't remember what those signs said.
Maybe I felt guilty (for bringing a lunch) for nothing!
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Other than V. Sattui, there are little or no areas allowed for picnics in Napa.
And at Sattui, the grounds are only for paying customers. You have to be eating or drinking stuff you bought there -- I think they don't allow outside food, but could be remembering incorrectly.
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Tempering it like you would an egg yolk? I've tried it, but it didn't work for me.
I am obviously doing something waaaay wrong.
Acid wouldn't curdle yogurt, would it? (Say, from tomatoes?) I mean, yogurt itself is pretty acidic.
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Need more specific advice. How do I manage "in the presence of fat"? Full fat yogurt? Drain the full-fat yogurt? Please explain.
perhaps we should begin by asking what it is you are doing now that invariably leads to curdling? what steps are you following?
I use full-fat yogurt. I've taken to removing the sauce from the heat and slowly stirring in the yogurt. It still separates. I've resolved to let the sacue(s) cool off further, because the heat is the only think I can think of that makes the yogurt curdle. Maybe I'm missing a critical piece, though.
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- Curries that curdle because the yoghurt was not correctly incorporated
This is a particular weakness of mine. Can you give some tips for how to avoid it? Much appreciated!
as our lord alton brown has said, dairy products must always be incorporated into sauces in the presence of fat.
Need more specific advice. How do I manage "in the presence of fat"? Full fat yogurt? Drain the full-fat yogurt? Please explain.
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Oh man, the Elkhorn Slough Safari is one of the best things I've ever done. Not food-related, but highly recommended.
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- Curries that curdle because the yoghurt was not correctly incorporated
This is a particular weakness of mine. Can you give some tips for how to avoid it? Much appreciated!
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osmazome
Thanks for teaching me a new word, MSG.
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I can't find a link to it, but in the very lovely hamlet of Pacific Grove, there is a good place called "Peppers Mexicali Café." Mexican, loosely, with Caribbean influences. Well-priced, great chow and good wine/beer offerings in a pleasant, warm atmosphere. Exxxxxxcellent salsa.
This place is good, but there's a better Mexican place in PG, IMHO -- Zocalo.
For breakfast, First Awakenings can't be beat. It's right on the Monterey/PG border in, unfortunately, the outlet mall. Don't let that dissuade you, though. They make a killer breakfast and have outdoor seating.
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Potatoes
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Okay, so I got into this discussion at work about weird food -- food you're sort of ashamed to admit to eating, but that's comforting somehow. We got into sandwiches. Mostly, we talked about making sandwiches out of things that aren't really supposed to be sandwiched. It turned out to be mostly universal among the small sample represented (although one among us steadfastly maintained that random sandwiching is strictly a teenage boy thing).
We were all slightly embarrassed.
My favorite oh-so-wrong sandwich involves cold pasta and whole wheat bread. It's best consumed at around 11:30 p.m. I've also indulged in baked bean sandwiches, as well as potato salad sandwiches. And I have, on occasion, stuck leftover salad on a slice of bread.
I know I'm not alone, unless the folks at work were just humoring me.
Any other weird and marginally wrong sandwiches out there? Don't be ashamed.
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well if I want to make "Stinky Salad" ( doctored greek salad) I need the tomato, in january, there's no way around it.
Anything called "stinky salad" probably deserves january tomatoes.
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how about Artichokes?
they're expensive, and a real PAIN in the ASS to prepare, and they only taste ho hum.
All the cutting and digging and getting pricked by the sharp tips of the leaves for that little bit of stuff.
One of the great virtues of living in CA is that around this time of year, the price of artichokes plummets. I've gotten them 4/$1.
I've also gotten to the point where they're not difficult at all to prepare. Lop off the top third, rub with lemon, break off the bottom-most leaves, slice in half lengthwise, rub with lemon, and steam.
The eating is, of course, laborious. But I prefer to think of it as luxurious.
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Wow, I must be even more of a tomato snob than you! "...should not be purchased in January..." While I might be tempted to say, "should not be purchased out of season" (ie. other than late summer), I still insist on saying, do NOT purchase supermarket tomatoes at all, EVER; you're only encouraging them. NO!!!
Maybe you can get better tomatoes in your supermarket in season; I can't. Even the local farmer's market often has inferior tomato-shaped objects, in season, at a high price. Sorry, but if you don't grow them yourself, they're rarely REAL tomatoes, except in certain rare circumstances, at least for me. [snobbery to the maximum degree; sorry, but that's the way it is.]
Hey, we're in agreeance. I just didn't want to be too unilateral.
Posting restaurant grades in the window
in California: Dining
Posted
SF is proposing an ordinance that would require restaurants to publish the grade from their health inspection in the window. I know the LA area has a similar ordinance. I love it -- mostly because there's a real prurient interest in spotting a restaurant with a B. I've only seen a handful in LA.
Would you refuse to eat in a B restaurant? Would the sign out front generally influence your choice of places to eat? Should all localities have a similar rule? (I mean, the info is public record, after all. Why shouldn't it be so accessible?)
http://sfgate.com/cgi-bin/article.cgi?f=/c...BAG0O4J7DU1.DTL