janeer
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Posts posted by janeer
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A couple of years ago I thought I'd make a nice nostalgic meal of Campbell's cream of tomato soup ... The soup was so unbelievably sweet...
I did not grow up eating many prepared foods--my grandmother and mother were excellent cooks--but did eat Campbell's tomato soup occasionally and it is still the only prepared soup I buy, for a quick comfort food treat once in a while, topped with a slice of cheddar and ground pepper. I make it with water, though, so it doesn't have the added sweetness that comes from milk. I don't think it's too sweet; tomatoes are sweet.
One slightly different take on this is what I used to eat that is no longer available,and I am nostalgic for it: Thomas' Date Nut Bread (spread with cream cheese). This excellent product is considered by Thomas to be too expensive to make anymore. I have to bake a facsimile.
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I freeze. This may sound obvious but leave the tortilla garnish out.
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I take it these are only available in French?
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Andesenji: Thanks! You should post a link to this on the thread about foods for holiday gift giving (I can't find it...). this is a great gift idea.
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Andesenji: Thanks. You should post a link to this on the thread about foods for holiday gift giving (I can't find it...)
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Well, he's really about "dishes" not meals, so I qualify. The only thing, ever, "prepared" that I order, usually around Christmas, is the tiny tamales from a place in Brownsville, TX. They are $3.00 a dozen on average (pork, chicken, beef, pork and chile, sweet, etc.) I usually order 3 or 4 dozen, mixed variety, so quite cheap--except for the FedEx shipping. I'm embarassed to say how much that costs, but it is way more than the food itself... I know how to make them, just as good, but the savings in time/labor is worth it, once a year.
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I have all these beautiful lacquered chopsticks that I never use. I like my wooden chopsticks that have squared off ends (top) and cylindrical tips. I don't like chopsticks with pointy tips. I throw mine in the dishwasher, they have lasted for years and years. A few of them have warped a little. But I have loads and just match up the best ones...
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You lucky duck (ha). Those are some of the recipes that I was attracted to immediately. I love huitlacoche.
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It is GQ. This is more about what's hip. Not what's great. The upstairs of Tavern Law (Needle and Thread) is a top 25 bar? Pfft.
I feel so uncool. I've only been to a few. No great hotel bars? Was there an age limit on the bartender?
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maybe they will bring Gourmet back! i would not miss Bon Apetit...
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Book arrived today. It is a tome. I am just starting to go through it. Don't think we have the flying ants (chicatanas) around here.
I notice that farther back in the book there are more subs offered. I also notice that many of the pictured chiles very closely resemble other kinds of chiles that are available, and so it will be worth asking her about subs. For example, the chilhuacels look a lot like poblanos. Earlier recipes do not offer this alternative, but some later ones do. It would be worth asking if a sub is offered only when it would not make a real difference, and not offered when it would. The differences among chiles can be dramatic, but also quite subtle. Some subs matter more than others.
This weekend I will get serious with the book when I have time.
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Here's two more - one on pastry and one on wild foods.
Lenotre's Desserts and Pastries, 1975. Perfect recipes for Paris-Brest; Concord Cake; Yule Logs; St. Honore Chiboust; a strawberry cake that looks like a gift (bagatelle aux fraises); Pithiviers; and too too much more. Irreplaceable.
Agree: irreplaceable. I have made every single thing from this book and it is a pastry course between covers.
I love this topic. I too like anything by De Gouy (The Pie Book), and NYT International (love the regular NYT Cookbook as well). Devoted to original Gourmet. Craig Claiborne and Virginia Lee's The Chinese Cookbook is excellent.
Personal favorites not already on this list (many of which I agree with wholeheartedly)
--Marcia Adams Quilt Country Cookbook. Excellent recipes and photos of the culture of Amish/Mennonite food. A frequent gift to friends.
--Madeline Kamman Making of A Cook (and as mentioned, When French Women Cook). A real authority. Taped together from constant use.
--Charles Virion French Country Cooking. Reliable, authentic, tasty, conversational from the former cook for Orson Welles and J. Ringling North. Another taped volume.
--Tom Margattai and Paul Kovi. The Four Seasons Cookbook from the iconic NYC restaurant
--Diana Kennedy, Cuisines of Mexico. Perfection.
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Mine has shipped but not arrived. I fully expect to cook from it when it does. I have total faith in Kennedy dating back to first publication of Cuisines.
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I haven't heard anything about the quality and flavor of the GMO salmon, but it wouldn't surprise me if there were issues. Chickens that have been bred (conventionally) to grow big in a short time don't develop any flavor. This explains much of the difference between supermarket chickens (which typically grow to 4lbs in 6 weeks on 8lbs of feed) and longer-maturing breeds that actually taste like chicken.
Anyone tasted the new breed or heard anything?
My understanding is that the GM salmon is not yet available, because it is not yet approved. This will be the FIRST FDA approved GM animal for human consumption.
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I was going to suggest you go to Europe where there are still butchers until I read that you must work here. Fortunately you are in a major city (Chicago, no less, the historic meat packing town) and have a chance (though slim) of finding one of a dying breed. Look in the most ethnic neighborhoods you have--Italian, preferably, German, even Chinese, for a real butcher in a real small meat shop. Cooking school--no.
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eat it with a spoon. immediately
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ditto
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Maybe this should be another thread but did you hear the NPR story/read that the FDA is expected to approve genetically modified salmon soon, and that is will NOT be labeled as such. Even if it were, would you eat it?
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Amazon says mine has shipped.
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Missing summer in New England already.
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Amazon says my pre-order, placed back in April, will ship on Sep 17.
Just received an email from Amazon that shipment has been delayed until Sep 22.
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Amazon says my pre-order, placed back in April, will ship on Sep 17.
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146 books entered, 54 indexed (just under 37 percent; this is actually huge growth from when I first registered, when they had barely a handful of my books indexed). How do you know if something is "in the system"? by whether there is a photo or not? If so, a large portion of my books are not in the system. And many of them are classics. Some books I could never enter, no matter how many different ways I tried to search.
Still. A search for baby artichokes turned up some sources I would not have initially looked to. Overall, I am cautiously optimistic.
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I don't know why I never post to this thread, I bake all the time. So: cheesecake.
Flavorful but seedy grapes
in Cooking
Posted
Your description of them sounds an awful lot like muscadines. They make great jam. You have to put them through a food mill after cooking.