daniellewiley
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Posts posted by daniellewiley
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Grits. I have never had edible grits, and I don't care how much cheese and garlic you add.
While I was born Yankee, I have spent most of my life south of the Smith and Wesson line, and love green beans cooked all day, fried cabbage, okra--but NO GRITS.
Have you ever had REAL grits? I had them for the first time last weekend at a food conference. It was mind-blowing. They tasted like corn!!!
Here's a source. Zingerman's
And, a quote from the Zingerman's catalog:
Everyone’s heard of grits, but in my experience more people have had the chance to eat good sushi than they have really great grits. Even in the South good grits are rare. Most everybody these days grew up with the stuff that comes out of those cardboard Quaker drums, which is about as exciting to eat as…well…Quaker Oats. Being down on grits because you didn't like the Quaker version would be like ruling out pasta cause Kraft macaroni and cheese didn't seem too exciting. -
I'm glad I came across this thread as I will be hosting my Bunco group next month. I like the Polynesian theme -- it would go well with my maternity Hawaiian shirt. Yup, also preggers here. No mai tais for me.
We generally go more for a snacking level of food rather than food, and guests bring beverages. Someone tried to start the potluck thing this month, to which I said "Grrrrr...."
since part of the fun of Bunco is just showing up to have fun and only having to do the work when you host.Let us know how it goes.
It's going well so far. I spent 2.5 hours prepping this morning, and I think I have everything ready. We had some cancellations, so I nixed the cake. I think the fruit plate and the chocolates that we keep on the tables will be enough anyway.
I'm off to get the rugrat - hopefully she won't mess up my clean house!!
I'll post tomorrow with results of the meal...
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Oh, this is so me. I'm actually in the process of preparing a meal for tonight's Bunco. Here's the link.
I think last month's host brought in Chinese...
I also take great pride in my daughter's lunches. Her teacher tells me that she has the most varied lunch menu of any kid in the school. I love that!
And, I get so upset with Dylan when she wants some Annie's Spaghetti-O's, b/c it makes me look bad!
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I've asked to be reseated when someone who's been heavy handed with the cologne/perfume is seated near me. Taste is, as we all know, predominantly smell. If the surrounding odors are strong enough, that's all you taste. It's vile.
On a similar note, I've been to a few restaurants that insist on cleaning the tables in your proximity with a putrid smelling windex type of substance. Not high end places, but still food that I enjoy, or that I would enjoy if it weren't for the stench.
It's air pollution, plain and simple. I had heard somewhere that some municipality(s) in California had passed legislation regarding the wearing of excessive perfume/cologne. If this was/is indeed true, than those Californians are yet again ahead of the rest of the nation. I believe they were the first ones to enact anti-smoking legislation as well.
hmmm.. wonder if I could do this in my own house. My mother-in-law came over the other night as I was cooking dinner, and smelled so strongly of rotten flowers. I was nearly bowled over. It actually overtook the smell of the smoked kielbasa and eggs that was on the stove.
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That's what I grew up with, but I love rubbing the garlic all over the bowl - I feel somehow like I'm missing out if I don't get that extra flavor.
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Does anyone else make their vinaigrette right in the bowl?
me, me, me, me!!
I make mine in the bowl too!! I then dump the salad on top and toss with tongs.
I add a finely chopped shallot too and I'f I want a greek style dressing, I'll use fresh oregano.
Gosh, I cant wait till SUMMER!!!!
Randi, if it weren't for the sweet noodle kugel, I'd say we're food sisters.
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Does anyone else make their vinaigrette right in the bowl?
We have a huge wooden salad bowl. I usually start by mashing garlic with fleur du sel. I'll then add a touch of dijon (smooth or coarse grain), some vinegar (usually sherry) and then the olive oil.
For variations, I'll mash up some capers or olives (or use olive paste). Sometimes I'll add some freshly grated Parmigiano.
If it's a Greek-style dressing I'm after, I sub lemon juice for the vinegar and add a touch of dill.
Once the dressing is done, I add the salad.
A huge benefit to this method - Dylan loves helping me. Once I get the garlic started, she's pretty good at mashing it up well, and it keeps her occupied while I wield the 8 inch chef's knife to cut the veggies for the salad.
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We will be posting submission guidelines and a style guide within the next week.
In the meantime, please don't send queries to me. Send them to dailygullet@egullet.org.
Thanks.
Were these posted somewhere? I look forward to seeing them.
Thanks!
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I kept meaning to talk about this too.
This is one of my favorite comfort foods. My mom used to serve it to us growing up. I call it noodles and cheese, but the cheese in this is cottage cheese.
Cottage cheese and noodles!!! My FAVORITE comfort food from childhood. We do egg noodles, butter, cottage cheese, salt and lots of freshly ground pepper. This is always the first meal Dylie and I eat whenever Michael goes away on a biz trip. Before Dylan I used to eat it in bed. Now I need to set a better example.
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Here are some ideas from my husband, who works at the Ren Cen:
Traffic Jam and Snug (great soups, salads, homemade cheese)
511 West Canfield at Second
Detroit, MI 48201
Phone: (313) 831-9470
Fishbones (for the novelty of it)
400 Monroe St.
Detroit, MI 48226
313-965-4600
Jacoby's German Biergarten (typical German bar food, but excellent beer selection)
624 Brush St.
Detroit, MI 48214
313-962-7067
Detroiter (walking distance, total dive, don't order anything but a burger- great local flavor)
655 Beaubien St
Detroit, MI 48226
313-963-3355
Twingo's (mostly vegetarian, pretty good)
4710 Cass Ave.
Detroit, MI 48201
Main Phone: 313-832-3832
We'd both advise you to stay away from Xocimilco. I personally think it's on par with Chi Chi's.
Good luck!! (and if you decide to venture outside the city, let us know - there are a lot more options available if you have the time to explore.)
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Hmm I'd love to come down from toronto with Mrs Bacchusrogue and we can always bring anything anyone is needing. Ive got some good old scotch can bring any wines, beers or other stuff like cheeses people might like (like the Irish cheddar with guiness)
Sounds delightful. As an ex-pat Canadian, I might make a special request for some particular chocolate bars to share around too!
Robin and I could always bring some too. If we can find some local goat cheese, we can make crostini with the fig jam I made last weekend. I'll be glad to share a couple jars.
OOOHHH - yes bring some! I was salivating at your photos - how lucky I'll be to actually taste it!! I just tried the Zingerman's goat cheese this weekend - it's very nice - we can get some that day at the Creamery, I would think.
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Hey Randi,
I was wondering - is there much available up there in the way of hormone-free/anitibiotic free/free range/natural, etc. etc. meats? I haven't seen mention of it on any of the packaging, and it's such a huge thing here now, that I can't help but be curious. Also, is organic and trans fats free becoming a big thing?
That donut store looks amazing - Michael always stops for donuts for us on Saturday mornings after his run. I'm a huge sucker for 'em - the cake kind, though - not the yeast kind.
Danielle
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I'm about to go do my food shopping for Bunco night. Here is the final menu:
Tropical Spring Rolls with Chile Dipping Sauce
Bajan Chicken Tenders
Polynesian Cold Sesame Noodles
Black Bean Salad
Wendy's Banana Cake with a Tropical/Fruity Frosting
Fruit Plate
Drinks:
Cucumber/Lemon Water
Red Wine
White Wine
Beer
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My favorite is the Cook's Illustrated light and fluffy pancakes from a few years ago-I can't find it online but this one from their show is quite close:
I use this one as well. It is very similar to the recipe I used to use, but it incorporates melted butter, which seems to make a huge difference in terms of both flavor and texture. We often add fruit (bananas, raspberries, strawberries), and sometimes a touch of granola or oats.
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Last weekend I splurged on 650 gram brisket (for the bargain price of Y1100--about US$10). I wanted to try Pam R's brisket method but it calls for onion soup mix. I cannot find good onion soup mix anywhere--and the one foreign food store I visited that carries Lipton soup mixes carries every flavour of but onion!!
I'd think you could use another variety of Lipton. The vegetable would likely have that same salty flavor and some onions, with just the addition of a little tomato and other veggies - not a bad addition to a brisket. I think I've done the same substitution in the past. Good luck!
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I am a big fan of the Weber Performer (have mine about 5 years now). I don't buy the convenience of the gas grill argument since I am ready to cook in around 15-20 minutes after initial ignition and I assume everyone pre heats their gas grills for approximately the same amount of time so where exactly is the time saving?
Say when did they cheap out and put on the plastic work surface instead of the stainless steel one that mine has?
We bought ours Father's Day 2003, I believe, and we have the stainless steel.
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Cottage cheese and noodles
Cheese souffle (which I hated, but tasting it now would remind me of home)
Apple Cake
Minestrone
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We have always been staunch charcoal grill advocates, but were tiring of the wait, even though it's pretty darn quick with a chimney. However, when my husband exploded out a chunk of concrete from our driveway with the chimney two years ago, I decided to surprise him for Father's Day with this: The Weber Performer
It's a charcoal grill with a gas ignition. We love it. The charcoal heats up incredibly fast, and we still get all of the flavor of real hardwood.
Feel free to PM with any questions.
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Im back and its time for breakfast. Because you cant find a decent bagel in this area, whenever I go back to Florida, I always lug some home.
I also have bagel issues, as a transplanted New Yorker living in Toledo. Have you tried the Tim Horton's bagels, though? I find them to be pretty decent, especially toasted. They aren't as good as Zingerman's bagels, or NY bagels, but they are pretty darn good in a pinch. I often get a toasted everything with veggie cream cheese.
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C'mon and join the crowd! --
tammylc & crew
Alex
HeatherM
Fresser & his slick PT Cruiser
BeJam
Maria & husband
CaliPoutine & Robin
TJHarris
Devilkitty (a definite maybe)
maggiethecat (tentative)
Lady T (tentative)
[your name here]
I think I'll be able to make it - I'll check with Mr. Wiley and see if he wants to join me - and see if we can get a babysitter! My only caveat is that I'll be VERY pregnant, so I might need to take some breaks during the multiple tours - heck, I used to bake bread at Zingerman's - maybe I'll skip that one.
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Will anyone be attending the Symposium (I am).
Let me know - I'd love to get together.
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We have 'em here in Toledo. I love sneaking in a shake from the drive-thru. I can't resist one of their latest inventions - hot fudge IN the shake.
Yum.
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Thanks Rachel!!!
I'm excited to try it - it sounds like the perfect addition to my menu.
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My sister fell in LOVE with the "Polynesian" cold noodles served seaside as she sunned in Hawaii. I finally duplicated the sauce, and we serve it often at dinners and parties, especially outdoor ones. Make it with or without the peanut butter, if someone's allergic.
These sound FABULOUS. Can you share your recipe?
Along the Polynesian line, I found some Tropical Spring Rolls with Chile Dipping Sauce on epicurious that looked fun (and can be prepared up to 6 hours ahead). I'm also thinking that a black bean, corn, and avocado salad with orange juice vinaigrette might work as well.
This is fun! And, Therese, yes, I agree. I am all for showing off my maternity clothes, especially the ones that fit. I just had to move up a size and it was slightly traumatic, so any positive clothing experiences are welcomed.
eG Foodblog Tag Team: slkinsey and Marlene - A tale of two kitchens..
in Food Traditions & Culture
Posted
Our local asparagus in Toledo has been going for $1.99/pound. But, I'd probably pay more to get the yummy fresh local stuff versus the flaccid version at Kroger.