Susan G
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Posts posted by Susan G
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My nemesis is biscuits. Communion wafers, every time.
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I make a yeasted waffle recipe from Fanny Farmer's cookbook..........I make it anytime family is visiting. I don't bother with whipping egg whites, though - my eyes are too blearly in the morning for anything more difficult than pouring orange juice! The smell as the waffles are cooking is *heavenly*!!
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I'm a bride with no kids, so many of the questions don't apply..........having said that:
1) I cook entire meals every day I'm not working (I work a single 36 hour shift). When I'm at work, I do a collaborative dinner with my friends. This meal often has guests - about once a month. At home, I prep ahead only if I'm short of time, or working on similar recipes.
2) I determine the menus at home - the groom would rather not think about food, beyond what beverage to consume with it. I take the food likes/dislikes of the people for whom I'm cooking so seriously I have gone years without making my favorite dishes because I knew they wouldn't be jointly appreciated.
3) Before I married I had a set repetoire, but my husband's preferences required a change. Once a week shopping, as needed shopping, impulse buying: yes.
4) What gets discussed at the table? The events of the day, people we know, plans for the house and garden. Topics off limits: Politics (we're a mixed marriage), his family, money plans.
5) *I* have a very fixed hour for dinner: The meal is ready at 6pm. If the SO lost track of time and is late, his dinner is cold.
6) N/A
7) Other dinner traditions? Sadly, no.
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tanabutler, the irony is that you've described many a person's heaven.
Not only many people's version of Heaven, but many, many Mormon gatherings!
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In Buffalo: Kuni's Sushi Bar on Elmwood. Kuni-san keeps about a quarter of the menu rotating to seasonal dishes. Four tables, and a moderately long bar with stools...........patrons on a waiting list routinely go down the block to a nearby bar to wait (and get called there when their table is ready!)
In Olean: Southern Kitchen for the most amazing peach cobbler or fried chicken. Actually, it's all good! The owner/chef is a retired social worker who was raised in Georgia.
Buffalo-area: Schwabbles for superb beef-on-weck.
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Susan, that is truly disgusting.....!
Yes, thank you. I tried. What is hell if not the epitome of repulsive?
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My restaurant in hell would have a religeous fundamentalist as a maitre d' who puntuates the ends of his sentances with "God bless you". The wine list is Almaden box wines, with a special of Maneshevitz. The ventilation system is broken, the room is packed full, and *everyone* is smoking cigars. There are no chairs: It's a tatami room. Everyone is served the food to which they have an allergic reaction. (That would be uni for me). The food allergy roller coaster begins: Hives, itching, wheezing, nausea, projectile vomiting, passing out, death spasms............repeated for each course. And the maitre d' is saying psalms between bodies.
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I made a strawberry-rhubarb pie, a coconut cream pie (this month's Cook's Illustrated) and a lemon merringue pie. My lemon custard wept - but everything else turned out well.
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Well, what looked like daddy and a date gave him some beer to drink. He quieted down and eventually slid off his chair under the table! They quickly got him back in his chair, but he had clearly had too much to drink! The adults continued to have their dinner and ignore this poor child.
in an indian restaurant that is perfectly appropriate behavior.
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oh and btw - can someone please tell me where the "r" is in "colonel"? and how come it's gone missing?
Blame the Brits........(in the 14th century??) they wanted to use the French military/nobility titles without sounding "foreign", so a home-based spin was put on them..........also how the French "mar KEE" became the British "MAR kwiss". Can any UK-speakers back me up on this?
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Dark sesame oil. I use it in everything but pastries.
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those of you who say you won't eat brains you need to get yourselves to a good punjabi dhaba in north india and try some brain curry--the way the livid, red sauce spurts out of the cubed brains when you press down on them just adds to the sensory pleasure.
Oh! Oh! Mercy! And I thought i had a cast-iron stomach!
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Not knowing about dietary restrictions, I would liberally rub with butter
Hoo boy! That would be the modern-day equivalent of "seething a calf in its mothers milk" - and the prohibition against this very thing is the basis for kosher cooking/eating. But if one were to use olive oil, I bet your technique would be a gorgeous solution! I'll have to remember this!
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I'm doing the Easter-in-the-country thing: Roast ham, roasted asparagus with garlic oil, garlic mashed potatoes, peas, stuffed tomatoes, wild leeks (if I can find them) and a lemon merringue pie for dessert.
I am humbled by people making their own marzipan *as a decoration* for their cakes!
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This begs the question: what family recipes do you have locked away that are worth more in sentiment than culinary merit?
My maternal (much-beloved) grandmother used to make a casserole called Porcupine Balls. Ground beef, onions, and uncooked rice rolled into small meatballs, surrounded by more uncooked rice and a can of tomato soup and water, baked for several hours. A classic one-pot wonder dish, but I could never serve this to guests without risking derisive laughter..........and then there's the name..........
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Yeast waffles. Grade B maple syrup. Sausage links. Scrambled eggs with fresh chives. Combine flavors at will.......
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What were you planning to use as a base? Cukes, watermelon rind, carrots, cabbage, cauliflower? Do you like you pickles sweet, hot, dill or garlicky?
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Yup, I also get embarrassed, but I figure, hey, that's what an immune system is FOR! (Long hair, and I own two cats and a dog).
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I think any food (except for drive-through/takeout) eaten from their plastic wrappers while you're hunched in the drivers seat has *at least* the same shame quotient as anything eaten by the refrigerator light...........
Blood sausage (deli meat) sliced thin, consumed slice by slice in quarter pound quantities. No bread. No mustard. No pickles.
I alternate between shame and pride after eating...........
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I must confess also at being a master at the old, grab-the-handle-of-the-pan-that-was-just-in-the-oven trick.
Right there with you. The corollary rule to that one in my house is: I will never, never NEVER again roast a chicken in a frying pan.
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Cusina, I'm not sure one needs to worry about being "too strict" in terms of what is required of your children - the breadth and scope of manners is large, and difficult to remember, but if corrections are done kindly, and gently, then the practice becomes natural. It's when manners are used as weapons of destruction (see above post on the horrors of Sunday dinners) that no-one wants to see them taught.........It sounds like you have nothing to worry about in implementation.
Ah, prison-style eating. I'd seen it in my new spouse this week, and was at a loss for words. My suggestion tonight that one of his parents say Grace for the Sunday dinner was scoffed at; the meal took five hours to prepare, and conversation at the table was dominated by complaints about the rudeness/overpopulation of New Jersey (I live in NM), and the cities in Europe serviced by the various airlines. Oh horrors! I have married into a tribe of table barbarians! I long for meals where literature, culture, and current events are discussed, and the finer points of the wine and food served is appreciated.........I miss the home in which I was raised.
I can vigorously campaign for a greater awareness in my spouse, but for my in-laws I need to start praying for forbearance!!!
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I'd have to go with cheese fondue: Gruyere, a Riesling, Kirsch, and whole lotta garlic!
(Probably better with the sourdough than the rye, but after a few glasses of Riesling, who'll know?)
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Lychees. Fresh lychees in June or July.
TDG: Desperate Measures: Waffles
in Cooking
Posted
I'm an early riser: If I'm still abed at 06:00, I've slept in. This gives me lots of time to make full breakfasts (think Amish). My current favorite is johnnycake - which takes about an hour, start to finish - and bacon.