Mudpuppie
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Posts posted by Mudpuppie
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I want ginger with my citrus compote.
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I have a "Grillevator," which I've never used. Anyone familiar with it? It's probably 50 years old. I'm kind of scared of it.
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Julia Child (passe, I know), Stevie Ray Vaughan, Janis Joplin, and, ahem, Jodie Foster.
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This may sound gross, but bear with me.
One of my favorite dressings is grapefuit juice and goat cheese. (Came about after having a salad with a grapefruit vinaigrette and, obviously, some goat cheese.) Sometimes I just make the cheese/juice into its own dressing. Gets very creamy.
Since goat cheese isn't low-fat, I'm thinking you could try neufchatel and add something tangy -- maybe a little more acid -- to mock the goaty taste. Add some chopped tarragon.
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On one of Michael Chiarello's recent shows, he heated packaged chips in the oven just to warm them up. (Store-bought, that is; not chips in the package.) Anyway, after they came out he tossed them in fresh herbs.
Sounded like a neat idea.
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Rarely, fifi.
(Although they do occur frequently at Central Market....)
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Hey, uh, you don't live in San Diego, do you? Or work at a nuclear power plant?
Is this how you came into the fresh ones?
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This is pretty pedestrian, but I save vegetable scraps (carrot nubs and skins, onion nubs and skins, garlic nubs and skins, etc), freeze them in a jar of water, and make stock when I've got enough stuff.
Also, corn cobs. After cutting corn off of them, I boil them up for soup or stock. They've got lots of flavor.
After juicing a lemon, I freeze the de-juiced halves. Just stick them in a ziplock and -- voila -- you've always got lemon zest. It's really easy to grate off when they're frozen, too.
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Patience is the best trick I know.
I've never tried blanching them, but it seems like it might work. Works for pearl onions. If you're wanting raw shallots, this obviously wouldn't be the way to go. If they're going to be cooked, though, it would be worth a try.
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I used to get a brand years ago, but I can't remember its name. It was in a red and white striped bag. It may have had the state of Texas on it.
Zapp's! You can buy 'em online. (Oops, see FullaRoux beat me to it.)
I like Kettle Chips, the NY cheddar kind.
And the dark russet Cape Cods. Yum.
I also like Schlotszky's store brand -- the black pepper flavor.
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A friend in the Italian olive oil import business....
Heh heh.
Isn't that how Don Corleone got his start??
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Argh, I remember the battle of the dishes. My first apartment was shared by a high school friend. We were both anti-social enough to dread looking for other roomates.
We had olympic grudge matches about who would do the dishes (and, mind you, we had a dishwahwer). This was before I learned about direct communication. The dishes would be stacked up on all remaining counter space, and I was always the one who caved first.
And then there was the hamster cage.
Eventually she moved to Canada, literally overnight.
She's since moved back and we're friends again, but I'm glad we don't live together.
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I'm thinking some kind of sauteed artichoke thing for a side, though you probably don't need one. For me, that would go well with the fennel. Maybe it's a CA thing.
Dessert -- fruit crisp? It's a good time of year for it. The brightness of the fruit would complement the onset of spring (around here, the almond trees are starting to bloom), but the "crisp" part would sort of tie-in to the chilly weather we're still having.
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Grrrrrrrrrrr.
My ex and I had this problem. Ex claimed to have a compulsive eating disorder. (Maybe it was legitimate, but I'm dubious.) This meant that I would go to bed and in the morning, most of the food I was looking forward to eating would be gone.
The final straw was when Ex ate the birthday cake that my coworkers had bought for me. I was perfectly willing to share, but didn't expect that it would be gone in the morning and that I, the birthday girl, would only end up with one slice.
From then on, Ex insisted that I put my initials on all food that I wanted to consume myself.
And from then on, Ex claimed I was ungenerous with my food.
Dude, you hit a nerve.
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Ah yes, the spots must remain secret of course........i was just lucky to be privy to a few. i was meaning like types of trees found near, kind of land, etc.
Look for elm trees newly dead from Dutch Elm Disease. Seems a favorite spot for morels to grow.
Excellent! I have one of those in my front yard!
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Wheat, sourdough, or rye (whatever I happen to have).
A mix of cheeses -- always with cheddar, preferably something smoked also, sometimes blue cheese if I'm in a feisty mood.
No condiments. Have tried mustard a couple of times, but don't care for it on the grilled cheese.
Butter only the outside of the bread -- thusly, you don't have to add any extra oil to the pan. Lots of black pepper on the outside. Maybe garlic powder -- one of the few times I use it.
Any old pan. They all seem to fry up the same.
I'll add a tomato if in season. Arugula, too. Carmelized onions if I have them. Maybe some avocado, but that's getting fancy.
Tomato soup and a pickle spear, along with some pepperoncinis, are the traditional accompaniment in my family, and I adhere to this. (That's Campbell's tomato soup.)
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Not able to hunt them here in California, but they are hands-down my absolute favorite mushroom.
When I get them, I often make this Pheasant and Morel Potpie from Saveur.
Carolyn,
I may be wrong, but I think you can find them in some numbers in the Sierra come spring.
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None of the animal goes to waste. As if you are saying, "You were a good animal. Since we killed you, we will make sure that we throw nothing away without getting at least some use from it."
Admittedly, this is anthropomorphic.
I don't think it's anthropomorphic. Antropomorphic would be if the animal winked at you and said, "No prob! Hope you enjoy my tasty loins!"
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I like deviled ham. The kind that comes in a can. On white bread, with Miracle Whip.
I haven't eaten deviled ham in ages. But I used to love it! I think it'd be too salty for me now; which is a shame, because I'm trying to up my consumption of satanic foods.
Maybe it's just that your standards are plummeting.
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The wine was fine in the glass, just not so good in the pot.
In the end, I added tomato paste and some slightly charred onions. Added a few more cups of water, cooked, and it turned out okay. It's still a little sour-ish and weaker than I would have liked, but it worked fine. Stewed some root vegetables in it and they turned out pretty good.
Thanks for all the advice.
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Should have clarified: Didn't actually add wine to the stock. Made the stock, added wine, and reduced to make a large quantity of not-very-thick sauce. This is something I make often and really enjoy. Went wrong somehow this time. I think it was the wine -- like I said, I was maybe a little too frugal.
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Davis Davis Davis Davis Davis Davis Davis Davis Davis.
I don't care about the Italian hunk. I just want the market.
You know, Davis might not be a bad idea. There is all kinds of new money coming in there, isn't there? (I've got a rich lawyer friend who moved from Seattle, and his subdivision is so new it's not even on MapQuest yet.)
Vito can handle the heat. And it's cheaper than the coast, and certainly cheaper than the Bay area. Hmmmm. Definitely something to think about.
Nanuq, I don't think he's interested in doing a coffee shop, but a full-blown deli/grocery.
Hey, Mudpuppie, is it possible for you to snail-mail me the real estate section of the Sacramento paper if I send you an SASE? I would like to look at commercial listings. Also, how long have you lived there?
You are all being very helpful. Thank you so much!
(I can't wait to mail him a potential itinerary!)
Yessssss. I win!
As for Davis, it's got weird contradictions. Personally, I'd love a good Italian market. Would it do well here? Not so sure.
This is probably a better email conversation than discussion board conversation, though. Would be happy to supply ample opinions privately, should you want them.
Handling the heat is definitely a prerequisite. (I'm from Texas. I wouldn't use the italics if I didn't mean it.)
Real estate section is no problem. Is it not online? I don't mind mailing it, but you might be able to print it just as easily.
Feel free to PM for an email address....
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Davis Davis Davis Davis Davis Davis Davis Davis Davis.
I don't care about the Italian hunk. I just want the market.
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Well, the interviewer did ask if he'd thought about becoming a Buddhist or Hindu.
Point taken.
I'd say it's Mudpuppie's call, since she was the one who started the thread. It's only fair, I think....
Ooh, I love it when people defer.
If the question is "can Buddhism come into the discussion," sure.
If that's not the question, I don't really know what is.
I'm glad there's discussion happening. I don't at this point feel like I have anything to add. I will state my own personal position:
I'm a vegetarian. It's right for me, but I don't claim that it's right for anyone else. This makes me unpopular among vegans.
I'm comfortably agnostic. That's right for me too, but it's not right for everybody. This makes me unpopular among religious folk and atheists. (Who, in my opinion, have quite a few things in common.)
I personally feel that anyone who says "Nobody should ever do XYZ" is out of line.
Most of the time.
I mean, you could say "Nobody should ever attack [women, gays, children, animals]," and I'd cheer you on. But "nobody should eat meat"? There's a very gray area between those two statements -- a philosophical missing link. I don't know when it's okay to prohibit and when it's okay to be libertarian.
I thought that getting y'all to argue might clear it up for me.
So continue. No holds barred. No need to defer.
[Edit: Sorry, forgot one important part of my platform. I think omnivores should be more conscientious about where their meat comes from and how it's treated on the hoof or trotter. I think vegetarians AND omnivores should be conscientious about where their carrots come from and how the farmworkers are treated. Unfortunately, such conscientiousness is not always economically feasible, and it takes a lot of energy. This is, for me, part of the above-mentioned philosophical missing link.
Oh, and my manifesto is only half finished.]
Trying to recreate recipes
in Cooking
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I would like to introduce you to my ex.
You have no idea how deep are the depths of bad lasagna.
Unlike revenge, it is a dish best served in the trash can.