Susan G
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Posts posted by Susan G
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Feel that rumble underground? That's twelve generations (300 hundred years, more or less) of Brussel's chocolatiers spinning in their graves!
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Two or three per meal ordered sounds about right to me. Anything less is parsimonious...........and unkind.
Redesign the damn dispensers, already!
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Oh, this is just so *wrong*!! Hiding the napkins behind the service counter?? And what do they plan to do with the bathroom paper dispensers?
In recent visits to the Wendy's and Sonic drive-throughs I'd noticed that I'd been given (atypically) a single napkin - which is really insuffient, if you figure one napkin is needed while eating fries, and one after eating a hamburger with extra ketchup!
Has this become a fast-food chain-wide Best Practices so quickly?
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Paste, Play-Doh, frozen french fries, raw rhubarb - yup, add me to those lists. Also wild leeks (the crunch of the dirt was an added bonus). the white tips of grass stems, and waaayyy too much Saratoga Springs fountain water - the nastiest, most sulpherous springs I could find as a twelve year old.............maybe I was craving calcium? Also loaves of bread - no toasting, no spread - eaten entirely at a sitting.
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My grandmothers, blessed be their memories, were both quirky in their style of food preparartion. My Gram loved to bake - - was a world-class baker, actually, but hated doing main courses. Until I was 20, I thought lamb was *supposed* to taste like liver. Gram came from the fine, traditional, English school of cooking of boiling the hell out of vegetables (if they're not limp, they're suspect!), roasting meats until the outer crust reaches the middle, and frying eggs until they could bounce. Dinner salads were always iceberg lettuce covered with fruited squares of jello with a dollop of Hellmans mayonaise, sprinkled with paprika - for daring effect.
My other Grandmother was avant garde in her approach: Anything that could be microwaved, would be, even if the technology didn't improve the preparation. (This is, say, 1979). Bacon. Pineapple upside-down cakes. Instant can soups. There were always boiling hot spots, and frozen spots in any dish. (And with bacon and cakes, burned, rubbery spots!) She was also frequently dieting, and substituting artificial sweetner into everything...........so there was always that chemical tang aftertaste to look forward to!
I miss their cooking in spite of this............mostly because I so miss their company and their warmth.
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My Mother used to make an abomination called Stuffed Cabbage for my Father - it was a special occasion dish. Small cabbages cut in half, then hollowed. Ground beef sauteed with onions and pepper, then placed in the cabbages. Some sort of thin canned tomato gruel was poured into the dish, to braise it as it baked for an hour and a half. The torture of this meal lay in the anticipation of the horrors of eating it: The smell carried halfway down the street: The pungent aroma of cabbage, tomato and onions......and we'd know we'd have to choke down this bitterness yet again.
I doubt I'd enjoy this meal even as an adult with (ever-so-slightly) blunted tastebuds.............too much emotional trauma.
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Alex, I'll take "How to ruin a restaurant" for $200, please. It didn't have to happen. New owners closed it for a very lengthy renovation that, by most accounts, was not needed. When it opened (2 yrs later?), all of the regulars had found other places to patronize.
Yes! It was a long torture, waiting and waiting for them to re-open while "renovations" for a bigger banquet room upstairs were done.......and then they're gone forever. No warning. No goodbyes. No more black tea sweetened with cherry jam. Sigh.
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I prefer to order every dessert.
Yep - line 'em up!
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The Russian Tea Room. I cried when I learned it was closed forever. A late afternoon at the Metropolitan Museum of Art and dinner at RTR - - that's just what heaven is like!
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As much as I agree with other people's suggestions of the best bit (and I'll add my own of the skin of Beijing Roast Duck), I'd have to say I think the best bit of any special meal is:
beloved guests at my table.
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Tonight was Sunday Dinner redux: cloverleaf rolls, baked ham, steamed asparagus, baked/mashed sweet potatos with pecans and orange zest, strawberry shortcake for desert, with a sweet biscuit dough.
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I don't know of many CEOs who eat too many McDonald's meals.
Yup. And the CEOs of Big Tobacco didn't smoke.
Still, it seems to me only fair that the cause of death (massive heart attack) was the one their company has been helping make more prevalent at earlier ages.
Was this man at the helm of the company when it failed to switched to healthier oils for its french fries after promising to do so?
Was this man at the helm when McD's opened branches in Paris? And next to the Sans Souci in D.C.?
I say the schadenfreude is deserved.
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I prefer to keep it simple: Separate the beet root from the tops, and steam the roots until they're tender..........for the last four minutes, add the beet tops. Serve with butter. The taste of spring!
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I was 19, throwing my first "adult" party, a brunch. The guests are mostly friends of my older SO. Eggs Benedict and mini muffins and coffee. Oh, this is painful!
I get up early to mix the batter for the muffins: Forget to turn on the oven. There's no coffee filters. I run out to get some.............putting my schedule completely upside-down. Guests are arriving by the time I return.
I've got the mufffins and Canadian bacon ready.........now time to make the hollandaise. It curdles. Then separates. Then curdles. I've burned the muffins..........more than just a little. They're inedible. I am so stressed out I can't talk to guests. Really. I. Can't. Talk. To. Guests.
Curdles. Separates. Curdles. I'm obviously overcorrecting the sauce each time, and my technique is just wrong (directly over a burner), but I don't know that, and I can't let it go.
By the time I say the hell with it, and scramble the eggs and toast the muffins, everyone is so hungry and sad (watching me stress), they quickly leave after eating my bad food. I'm left with dishes and a mountain of shame and remorse.
Even the death of my beloved cat couldn't have made me feel worse. (But maybe if I'd *chucked* her body into a field............)
To this day, (nearly 20 yars later), I haven't attempted hollandaise again. I even look away quickly when I see the instant mixes in the store.
How pathetic is that??
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I raid the meat drawer of the refrigerator: A few slices of salami, some Gruyere, some mozzarella balls, (drizzled with garlic olive oil if I'm feeling like I'll be up for a few hours); prociutto with breadsticks, olives. The chewy/peppery/saltiness of the meal helps me to sleep soundly!
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I'd eat all food I love but which makes me sick later - say, lobster...........because hey! Not gonna have to pay the price this time!
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Rereading for the nth time "The Tale of Genji" by Shikibu
You should pick up The Tale of Murasaki by Liz Dalby. It's a novel about the woman who wrote the Tale of Genji. I read it a couple of years ago and couldn't put it down.
Read it. Liked it alot. But I preferred Ms. Dalby's Yale thesis on the day to day lives of Japanese geishas - it was cited as a source for Memoirs of a Geisha. (Yale University Press).
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McCondom. For today's more active lifestyle?
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Rereading for the nth time "The Tale of Genji" by Shikibu; the Lonely Planet "Guide to Sardinia"; and "Tales of a Low Rent Birder" by Peter Dunn. Also various quilting books....but only flipping through them for ideas.
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If you happen to be heading in to the Sangre de Cristos by way of wandering for great chocolates, try Todos Santos on East Palace Ave in Santa Fe. Artisanal, exquisite, unique stuff.........when I walk in there with a credit card, I'm fiscally
doomed! -
It's worth checking your local seafood market to see if they sell frozen fish stock. I discovered that my best local fish vendor does this and it's great stuff - very concentrated and only $1.15 for a decent size.
Oohh - that's a great idea! I'll check if mine does that!
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I make the saag paneer according to Madhur Jaffre's recipe, and sear a pound of 2" lamb cubes with garlic and black pepper until they're compleltely browned, then add them to the saag and simmer for an hour. Soul satisfying!
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Saag paneer with lamb is my favorite spring dinner!
Most unusual cuisines available in New York
in New York: Dining
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How about an Amish place? Where does one go if one has a hankering for an Old Order shoo-fly pie?