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MicBacchus

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  1. V E R Y late post - There are 2 Asian markets here which have both canned, frozen, and fresh foods so cooking any kind of Asian food is fairly easy. There are plenty of Hispanic stores also. Lowe's and Piggly Wiggly have the best variety of produce, and local farmers' markets often have organic veg and meat. We are lucky to have a great supply of fresh seafood from Murrells Inlet, the southern part of the Myrtle Beach area. As for dining out -- I have yet to find any Asian restaurant that would come close to the DC/MD area where I lived. Chinese are buffets, Japanese are chain, and Thai are
  2. My former MIL, (whom I love), often served grits for breakfast with canned tuna or salmon. I've never seen this mentioned anywhere before. Now that I live in SC, I'll start them w/stock and add cream/half&half when fixing them for any meal besides breakfast.
  3. Put heavy cream in the KitchenAid, get distracted with a customer, and come back to find butter - doesn't quite work work
  4. Although I place items on the conveyor belt by type (cold, canned, non-food, etc.), it doesn't seem to matter. The baggers appear to have their own agenda as to what goes in which bag. It appears that they place by weight (and how many of us have had bags that rip at the most inopportune time), which does have its advantages. However, rooting through many bags at home is a pain. No matter how I try, I always think I"ve found all the cold items, placed them in the fridge/freezer, and then always have to reopen it for the one missing item buried at the bottom of a bag. I remember the 'old
  5. MicBacchus

    Old Bay seasoning

    Being from Balto, it goes without saying that I'm never without it. It's great on fries, especially with vinegar sprinkled on top. The smell and taste make me crave steamed crabs - which are coming into season finally!!!
  6. Beans? Cheap source of protein, adaptable throughout the seasons.
  7. Just saw this today - the premier issue - with a big pic of Mario Batali. It advocates a 'healthy new you'. Any comments?
  8. Wow, did this bring back memories!! As a kid we had a guy up the street who sold snow cones from his house (this was a row house area), and he had a gazillion flavors, including Egg Cream and spearmint. The chocolate cones were more expensive, but a chocolate snow cone WITH marshmallow was the epitome of snow cone dining. And, no, it didn't harden. If I could only have one now
  9. Well, in a perfect world, I'd clean the cooktop after every meal, but we all know that ... For several years, I used Cerama Bryte and applied it with a paper towel which didn't always quite cut it. So I'd leave the soaked paper towel over the crusty parts and let it do its thing. Not long ago tho, I discovered Weiman Scrubbing Pads so now I use those - much faster and less messy.
  10. Due to the excessive heat in SC, I made Cold Tomato Soup (local tomatoes; no fear of salmonella) from Twelve Months of Monastary Soups. You cook down tomatoes, leeks, garlic, seasonings, and some water then strain and chill. Not wanting to waste the mushed tomatoes and leeks, I added some jalapeno and cilantro and used it to top a southwestern omelet the next morning.
  11. I am having a craving for taramasalata, but living in a Greek wasteland (Myrtle Beach), there are no restaurants that serve it. Before when I was in MD, it was easy to find roe at places like Sutton Place Gourmet, but I can't seem to find a source on line. Anyone know of a good source? Thanks.
  12. To echo those aforementioned - Claudia Roden's New Book of Middle Eastern Food is a delight. Arto der Haroutunian's Middle Eastern Cookery has not only a wide array of recipes but many informative bits of history, anecdotes, and fables -- "Leek is a remedy for snakebite".
  13. After reading (and reading) several threads, I caved, so add 3 for me: Cradle of Flavor, Into the Vietnamese Kitchen, and Baking from My Home to Yours. After having most of my books packed away for almost a year, It was like Christmas when I unpacked. But...there are always more books out there to tempt me!
  14. Crabs (and dishes made from them) are historically a 'Maryland' staple. In the past (circa 1930's) steamed crabs were free in Balto bars to encourage more beer purchases. They were so plentiful and cheap that everyone had their own family recipe. It's just like any other regional specialty. That said, crabcakes made with truly fresh crab (not pasteurized) are sweet enough with no embellishment needed. Just a little mayo and box-grated toast crumbs, Old Bay and a drip of worcestershire, then pan-fry in as little oil/butter mix as possible.
  15. The questions were 'no brainers' - you know which answers to pick to end with the result of 'supertaster'. Nevertheless, I am a supertaster, ofter referred to a 'picky' by non-supertaster friends and relatives!!
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