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Everything posted by hazardnc

  1. Thank you. My husband said that he does remember the leaves to be clover shaped
  2. I bought some purslane seeds today, and when I was describing them, my husband said that it sounds like homaida. Now, mind you, he knows how to say it but not how to spell it. He remembers picking it in the soccer fields in Lebanon as a boy. Anyone have an idea of what this might be?
  3. I agree all around. If I had the space, and I thought I could/would use an appliance such as a rice cooker or ice cream machine, I might buy it. As it is, I must settle for rice cooked on the stove, my very old Donvier ice cream churn, etc.
  4. I, for one, love my All Clad and Le Creuset! We started off our married life 25+ years ago with a full set of Calphalon, which, at the time, was the be all and end all. It wasn't. As the anodized exterior wore off the calphalon, we slowly replaced pieces with ones we bought at Marshalls for significantly less than retail. The only other cookware we use as often is a 14" Lodge cast iron skillet and our Le Creuset Dutch oven that I use for no-knead bread at least twice a week. I also love my granite countertops. I can set a hot pan on it, knead dough, roll out pie cust - it's wonderful! What I don't get are the electonics - rice cookers, ice cream makers, etc etc etc. Who has the space for all of these things?
  5. Thank you Abra. I will try whatever I can!
  6. I actually just might try bull meat if it is in fact offered! Since we will also visit Arles, and it's so near the Camargue, are there any rice dishes that are unique to the area?
  7. Thanks to everyone. Now that I know that Bourride is from Sete and not Nice, I will look for something different. I am very thankful to you for telling me most of the brandade is from a can! We are planning on hitting the food markets in Nimes, and will ask for the real deal. So, since Bouillabaisse is from Marseilles and bourride is from Sete, what should we try in Nice (other than Salad Nicoise?) And Busboy, I have used Via Michelin quite a bit, but was leery of the recommendations. Have you ever used City Vox?
  8. I will be leaving for France next week, and am intrigued by these dishes. Do any of you have restaurant suggestions for getting the bext of the local?
  9. Thanks for the tips. I have never tried sea urchin - Charlotte is not exactly a hot spot for ultra fresh seafood. Hopefully, one of these spots will have it on the menu. I guess I should start another thread for this, but we will spend a week in the Luberon after Nice. We will start in Saignon and then we will be in a rental near Gordes. Any other suggestions will be greatly appreciated
  10. I will be in Nice for 2 nights in early October, and am especially interested in shellfish while there. Any suggestions for restaurants that might have this on the menu or will it not be in season?
  11. hazardnc

    Garbanzo Beans

    I love chickpeas! On the first page, someone mentioned the chickpeas with chorizo, which is an excellent tapa. When we were in Siena many years ago, we dined at a trattoria that specialized in vegetarian dishes, though it was not a vegetarian restaurant. They made a chickpea soup that was out of this world. I found this recipe on the web, and it tasted almost the same. Lots of garlic, rosemary and olive oil make it all the better. It's fast, easy, delicious and good for you. Tuscan Chickpea Soup
  12. Varkenshaas Don't ask me how to pronounce this, but this was the most tender pork tenderloin I have ever eaten with a fabulous mustard sauce.
  13. I made made vegetable beef soup, using left over beef ribs (for stock) and green beans leftover from Christmas dinner. Last night, I made chicken and dumplings -does that count as soup? I have a terrible head cold - give me more soup!
  14. Yes, they closed in October. Malik has gone into the restaurant consulting business - not sure why they closed.
  15. I am topping this thread b/c I received the book for Christmas and I am looking for guidance. I have successfully made several recipes from Reinhart's Bread Bakers Apprentice, and am a regular at making the No Knead Bread from the NYT article (I make 2-3 loaves of that each week). But, I want to make healthier, whole grain breads. I am most curious as to whether anyone has tried the miche? I LOVE Poilane bread, and would be extremely happy if I can develop the skill to make something similar. Anyone have updates?
  16. Callie's Charleston Biscuits are the inspiration. But $46 for 2 dozen biscuits is too dear a price for me this year. I wanat to try to make my own.
  17. I will probably use this recipe Pimiento Cheese but I will leave out the pickles.
  18. We are planning a very impromptu holiday party in hopes of bringing some cheer in this gloomy time. We have come up with an easy menu, but I would love some feedback. Here's what I have so far: Homemade biscuits with country ham spread Homemade smoked turkey with rolls and condiments Crudites with pimiento cheese Cheddar olives Spicy candied pecans Gingerbread cake with lemon curd and whipped cream Brownies (maybe?) or maybe that incredibly sweet Krispy Kreme bread pudding Comments? Anyone have a favorite ham spread recipe out there? I have seen versions with butter and bourbon and others with mayo and mustard.
  19. The greatest pleasure of leftover turkey is a turkey sandwich on white bread with Hellman's mayo. OMG Today, I made turkey, wild rice and mushroom soup (no photo)
  20. sorry - should have been more specific. I know botulism kills - how do I know if my tomatoes will star in the remake ATTACK OF THE KILLER TOMATOES
  21. Per the instructions in my Ball canning book, I added 2 TBSP bottle lemon juice per quart jar, as well as 1 tsp of salt. How do you know if you have botulism?
  22. Thanks everyone. The SO would have killed me if I made him toss the tomatoes out of irrational fear - now I feel much better!
  23. The SO and I put up 5 qts of romas on Sunday. This is only our second attempt at canning tomatoes, and I am still a bit insecure about what I am doing. We followed all the directions re: sterilizing, getting rid of air bubbles, leaving 1/2 of space and wiping the rims, etc. But, while they were processing, some of the liquid from the jars seeped out - enough that it is quite noticeable. The lids seemed to seal - they do not "pop" when pushed down - but I am concerned that the reduction in liquid at the top combined with a chance of tomato juice build-up inder the lids will mean botulism. Any suggestions?
  24. Thanks - and I should have read the captions in the photos. I was looking at the photo toward the top with what I now see is gumbo and jambalaya - but they still look delicious! We'll try Satchmos - and I will definitely call ahead.
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