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Posts posted by demiglace

  1. 3 hours ago, Anna N said:

    Now for something a little different. @Kerry Beal made a trip to






    and came out with one of these. I will paraphrase the information that I was able to glean from the Internet.  

    Similar in some ways to a Cornish pasty, a Scottish bridie is a meat and onion filled pastry. Generally made with shortcrust pastry, some versions especially outside of Scotland, use flaky pastry. 

     It is a handheld pie if you wish. It originates from the town of Forfar. 

    I am quite certain that @liuzhou will set me straight if I have misspoken. 




    I reheated it for 20 minutes in a 350° oven. 


    Once again I was prepared to dislike this. I have had some awful Cornish pasties in my life so I wasn’t feeling all that positive about a bridie. But this was quite delicious. You can see how flaky the pastry is in the filling was tasty, moist and.plentiful.


    But Opie’s lost brownie points for only making beef sausage rolls. Really? They make no pork products which made me wonder if perhaps it was a cultural/religious thing but they do in fact carry pork sausages made elsewhere. So there went that theory. 

    I believe that Kerry slipped another one of these into my freezer. At least I surely hope she did!



    Dang that looks good!

  2. 8 hours ago, liuzhou said:

    This is a dish I used to make often, but haven't done for years.  I don't really know why I stopped, but anyway I was in the market this morning and saw these and thought "Yes!"



    I selected enough to satisfy my needs and the lovely lady prepared them for me, as she does.




    Stir fried them with garlic, ginger, chilli, Shaoxing, soy sauce and oyster sauce. Finished with scallions.




    Served with rice, greenery and lots of kitchen paper. Finger food. Sweet and spicy. Like me!

    Literally finger food. I saw a hand in there.

    • Haha 1
  3. 1 hour ago, Anna N said:

    I am surprised that anyone even remarks upon it. Obviously other people are either eating these pies straight from their aluminum containers (I won’t judge) else they are much more adept at removing them intact and right side up. 

    I'm surprised by the reaction and comments regarding the flipping of the pie. Makes me wonder if it's an English thing. I've flipped forever.

  4. On 7/28/2020 at 8:24 PM, pastameshugana said:

    Mrs M and most of the kids are out of town for a few days, I’m home with my oldest daughter (3rd oldest child) and she’s made it her mission to feed me, so I’m not allowed to cook. She’s 15 and I think yesterday spent nearly $200 on groceries to feed the two of us for four days....there will be leftovers. 

    Tonight she made pizza: Half is Margherita, the other half features red onion and salami. She also made a honey balsamic reduction drizzled on top. 


    That looks great, your daughter sounds awesome!

    • Like 2
  5. 2 hours ago, liamsaunt said:

    Grilled ribeye.  Not pictured, mac and cheese, summer squash, big salad.  Headed back to the Cape in a few hours, so lots of seafood in my future.  





    Oh my, the steaks the steaks.

    • Like 2
    • Thanks 1
  6. 2 hours ago, Kim Shook said:

    Every recipe I see for French onion soup calls for chicken stock.  I have always used beef stock (or at least half beef stock) - sometimes homemade and sometimes from a carton.  What am I missing in not using (all) chicken stock?

    Personally I like the beef stock. Second choice is half and half. Love onion soup.

    • Thanks 1
  7. 7 hours ago, CantCookStillTry said:

    So I came home to his first crack. Not too shabby (but as I mentioned - we don't BBQ so who knows if its any good 😂). Delish & Juicy he did pork belly and chicken legs - got bored of lollipops after 4! Cherry & Sheoak - apparently thats important. 








    Looks wonderful!

    • Like 2
    • Delicious 1


    5 hours ago, ElsieD said:


    I plan on making these today but as mini cheesecakes.  I have a mini-cheesecake pan to bake them in.  My question is, what happens if I just bake them without putting the pan  in a water bath?  Will that do terrible things to them?

    A water bath is supposed to prevent them from cracking.

    • Thanks 1
  9. 1 hour ago, chromedome said:

    LOL He has young children...I'm pretty sure when they're not filming the show, his pantry looks a lot more "lived in."


    He's a good egg, very generous with his time. I split my culinary training between schools in my native NS and my ex's native Alberta, and he came to both schools to speak to the students and participate in judging student competitions and/or fundraisers held at the schools for various community organizations.

    He spoke at our school too. He was very honest and straightforward.  A really nice man.

  10. 1 hour ago, Kim Shook said:

    This is completely off-topic, but I wanted as many people to see it as possible.  Everyone at eG has always been so kind about my mom and offered ideas and advice regarding the challenges of her living with us with dementia.  You were also so supportive when I could no longer care for her at home and she went into a nursing home.  And some of you even remember my dad, @Ted Fairhead, who posted here before he passed away.  Well, I wanted to let you all know that she passed away last night.  It was very peaceful and calm.  We were not able to be there, but they did allow me to visit her Monday.  I spent two hours with her and although she couldn't respond, I am sure that on some level she heard the messages of love from her family and friends.  


    At some point, when things are safer, we’ll be having a memorial service to celebrate her life.  


    Today has been crazy with phone calls and decisions to be made (thank goodness for Mr. Kim and Jessica), but in a little while I’m planning on making dinner for Mr. Kim and me.  That should be comforting and soothing. 


    My hearts with you all


    • Like 2
    • Thanks 1
  11. 4 hours ago, Smithy said:

    We're home!




    We spent the final road night in yet another Walmart parking lot, and were up very early thanks to a street sweeper cleaning the parking lot at 5:30 a.m. The happy result of that was that we got going earlier than usual. I threw together very perfunctory breakfast sandwiches, and away we went.




    This may not look inviting to you, depending on the environment you're used to, but to me it's a sign that we're coming home, and spring is beginning. The pictures don't show it, but there's a faint blush of pink on the maple trees and the barest hint of green wash on the birch.




    My flower bed is starting to sprout!




    The ramps and chives are coming up!




    We have room again! I've been shuffling food from the Princessmobile's freezer and refrigerator and pantries back into the house. I realize that as trailer kitchens go the Princessmobile's is pretty good. Still, it's nothing like home. 








    Of course, in a perfect world there wouldn't have been much to move back in -- but you already know that I failed utterly at paring down the food when grocery stores were readily accessible and filled with items we can't get here. Now the excess should help us minimize trips to town.


    I have access to the CSO again! We really, truly finished the last of the meats from Llano for our homecoming dinner. There was one pork rib from Cooper's to be reheated, and 4 stuffed jalapenos from Miller's that got a steam-convection bake treatment in the CSO.




    Dinner included potato salad and cole slaw from Cooper's, neither of which is shown here. The peppers were wonderful.




    When we finished dinner, my darling said, "See? I told you we should have bought more barbecue in Llano!" xD


    It's been 6 months and some 8,055 miles. You've been great company along the way. I saved this last Lone Star rebus for y'all, since it's so appropriate.




    Thanks for reading along!


    I'm glad you are home safely. I always enjoy your trip south. Thanks for taking us along!

    • Thanks 1
  12. On 4/11/2020 at 10:37 AM, Tri2Cook said:

    She's a little old for me to write these things off as "from the mouths of kids"... she asked if the veggie could be homemade mac & cheese. 😆
    Dessert is definitely the sugar pie, they're in the oven right now.

    How did the sugar pie turn out? Haven't had that since my Quebec years.

  13. 11 minutes ago, Kerry Beal said:

    I'm working in the ER today. People are staying away in droves unless they really need to be here. Consequently I'm spending a fair bit of time in my call room. 


    I had a call from Andrew - one of the nurses - apparently they had been discussing how they would like some cookies. So Andrew called asked if I had any cookies! I suggested he come down to the room and we'd see what we can put together with what I have here.


    As we were rooting through my cupboard - Andrew noticed the TJ's olives - now we have an open jar of olives. 




    They are excellent - I should have opened them long ago. It will be a while before I'm able to get more. 




    I found these in one of the cupboards - so microwaved them.




    Had ingredients to make one of the cookies from the Ruhlman contest of a few years ago. Oatmeal with a few raisins. Didn't have any cinnamon or nutmeg so we flavored with lemon oil and black pepper. 







    Just waiting for Andrew to come fetch the second and third tray.


    They have just a hint of lemon and a bit of a bite from the freshly ground pepper.







    I was just thinking about you and hoping all was well. I should have guessed you were busy feeding people. Thank you for all your hard work. Be well. p.s awesome "emergency" cookies!

    • Like 10
  14. 4 hours ago, chefmd said:

    Today is my birthday.  During the normal times it would mean fancy dinner.  Michelin, here I come.  Or something like that.  Today it means Russian salad that I used to make with my family for many years while living in Russia.  In Russia it is called salad Olivier.  It used to be made in vast quantities as far as I remember from my youth that happened to be in the 80s and 90s.  Potatoes, carrots, eggs,hot dogs all boiled together and mixed with pickles, herbs if you have them.  And of course obscene amount of mayo.  This is to my mother and grandmother who survived Perestroika.  


    Happy Birthday, The salad looks good. An honour to your Mother and Grandmother. Thank you for sharing.

    • Like 3
  15. 6 hours ago, Anna N said:



    I know it looks familiar. But I do try to inject some variety where I can. First this is for breakfast not for lunch. Second it is photographed in a completely new area of my house. And thirdly it wasn’t what I planned.  

    it is still just Domino’s Pizza from the freezer reheated in the Breville Smart oven because I have forgotten the instructions given to me by @Ann_T, if I remember correctly, for reheating it in the Cuisinart steam oven. 

    "is photographed in a completely new area of my house" hilarious @Anna N


    • Like 1
    • Haha 1
  16. On 2/28/2020 at 11:55 AM, MelissaH said:


    Dutch ramen story: five years ago when my husband was on sabbatical, we spent three months living in the Dutch-speaking part of Belgium. I got super-excited during our first couple of days when, as we walked around town learning where things were, I saw a number of shops that had "RAMEN" signs with large letters.


    Remember what I said earlier about not being at all fluent in Dutch? Turns out that ramen is Dutch for windows. These all were stores that sold windows, not Japanese noodle restaurants.


    My Parisian family refer to chicken lunchmeat, particularly the kind sold already sliced in packets, as "chicken ham". I guess "ham" has become a generic term for any kind of sliced meat that goes into a sandwich, at least in France. (My family may have been using a direct translation from the French jambon when they talk about it in English.) Is it possible you saw a similar usage?

    I've been given "ham" sandwiches that weren't. It could very well be a generic term for deli meat. Interesting.

    • Like 1
  17. 1 hour ago, Smithy said:

    Thanks for that information, @lemniscate. We aren't near a Cost Plus World Market, but I see from the store locator that I should be close to one in the next month or so.


    Yesterday it was time, finally, to put our latest ham bone and scraps to final use. We kept forgetting and overlooking that little container in the fridge, hiding amongst the others. Before I went for my afternoon walk I diced the remaining meat, stripped the knuckle as best I could and put it in the freezer for bean or pea seasoning. I also grated the cheese I'd need for mac 'n' cheese 'n' ham. It seems that if I don't do much of the dinner prep before the sun goes down then I'll run out of energy and we'll end up eating dogs or burgers. Nothing wrong with that, but it doesn't keep the refrigerator and food stocks balanced.


    I bet I'm not the only person here who is inundated with charitable-donation requests that include notepads, address labels and, for the holiday season, gift stickers. I finally realized this month that the gift stickers have a perfect use in the kitchen. Why did it take me so long to figure this out?




    I went for a walk, and spotted these brown-eyed evening primroses. (@demiglace, this is especially for you. :)) Each flower is about 1 cm across. 




    When I got home and we'd finished admiring the sunset, then I started what turned out to be a late dinner anyway. I balked at the idea of a pot for the pasta, a pot for the cream sauce, and a dish to bake it all in. I know it can be done in fewer pots, but after some stalling decided that sequencing was more of a pain than dishwashing. My last two cracks at mac 'n' cheese 'n' ham involved the melty cheese calculator and sodium citrate. Last night's was the classic white sauce-based version.




    We loved it. It was worth dirtying up that many dishes.



    The flowers are beautiful, thank you. Mac and cheese not too shabby either. lol (delish!)

    • Thanks 1
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