racheld
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Posts posted by racheld
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He's always kinda Magdalen.
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Absolutely beautiful!! Do you use a hot knife for slicing these? Do you include instructions to buyer/recipient, for cutting neatly?
rachel, mumbling to herself that there's cream in the fridge, and all that lovely chocolate left from Christmas makings and how nice some ganache would taste right now
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Do you get the smooooooth of it with the clarified butter? I've never tried it that way, and associate the clarified with oil, not the silky, satiny effect of laying that butter, piece by piece, into the bowl as you whisk, watching the expansion and the thickening and seeing the glorious golden clouds develop.
And how can a classic, original recipe be a "shortcut."
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Please tell me that all that straining and simmering and straining resulted in a lovely little bowl of tender vegetables, which were consumed as Cook's Treat, or maybe on a crispy slice of toast?
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The only way to improve on it would be to use an industrial blender to liquidize an entire fried breakfast with a bottle of absinthe.
I got so carried away with the imagery and the writing, I missed the sheer nauseating actuality of this.
Feeling bad anyway, lacing your shaking fingers through the carpet fibers so you won't fall any farther, head like a bucket of windchimes, gasping for anything cold and wet, and you lift to your lips a brimming cup of Osterized runny eggs, bacon and licorice sticks???!!!
And I think I just realized why the Seventies were the Age of Orange Shag.
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It's a spiral-bound, hometown-compiled, committee-edited little number---can't remember if it's Our Delta Dining or Recipes from Shawmut Baptist Church or Cooking with the Stars or any of the other dozens of typewritten, everything-you-ever-wanted-to-know-about-mushroom-soup-and-Kool-Whip social club/church group/Eastern Star/garden club novelettes which I've acquired over the years, but this one has a recipe I'll never forget.
In its entirety:
SQUIRREL DUMPLINGS
"Make like chicken, but use squirrel."
Guess I'm not REALLY embarrassed. I knew the man, and he was a nice old fellow.
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Silence of the Lambs
I'm trying to remember ANY food that seemed palatable---there was the fava/Chianti mention which is now practically a bumper-sticker, then the tray in the open-air-barred cell, and a lovely FBI cake---plus whatever unspeakable detritus was on Bill's cluttered stove.
I've read it---autographed by the author (also had dinner with his Mom several times---she has never seen it or read one of his books) ---and have seen it a few times, but cannot imagine thinking of it as a "food" movie.
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Drunk, stoned, both, low blood-sugar, impatient, and...no microwave.
Another shoo-in for stand-alone sentence of 2008.
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Cold roast chicken---nirvana no matter who roasted it. I had a drumstick right out of the fridge for lunch, with some sliced cucumber and sea salt. (But not standing AT the fridge---I DID sit down with last night's Dancing TIVO, while the little one slept).
Yesterday's string beans, rinsed of any clingy bacon fat and tossed atop a salad, and any kind of whole potato with the skin on can be delightful either as is, or chopped and tossed with a little mayo (onion, pickle, celery optional).
There's something about the CREAMY texture of both cold chicken and potato which the hot versions do not have.
And from a strictly Southern perspective. No bread in the world is like a slice of cold cornbread sliced in half, with a nice thick slice of fresh-from-the-garden homegrown tomato and a little salt. For the true experience, grab a hunk of cornbread from fridge, put a sprinkle of salt in a napkin, head straight for garden and pick a perfect, heavy warm red one. Wipe down shirtfront, bite.
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New England!!!
Your garden is a frosty paradise to gaze at, whereas my own is a vista of scraggly limbs, soggy leaves, and a few neglected couldn't-get-them-all-in-the-house pots of herbs, sadly muttering to themselves as the weather changes, rains, flurries, and SOGGS.
And I DO adore a clandestine glimpse into someone else's pantry.
You go right ahead---I've already had my coffee---I'll just stand here and inhale the SNOW.
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Another first-cup companion today, a drear outside/bright-prospects inside day, for this winding-down day of your company.
MizD--you couldn't have cooked anything better than the mapo tofu, as your curtain call---it's becoming my favorite breakfast, since Caro comes home and gets into the kitchen at 6 a.m., and to awaken to the aroma of sizzling ginger and garlic---heaven in a moment, starting up the old salivaries before leaving the warm covers.
And Sandy---I'm thankful you were spared to live and prosper and share your story---as a fellow member of the Boomerang Club, may I say you are doing marvels with your bonus years, living them well and fully and with a bright outlook and pleasant demeanor.
Brunch looked scrumptious, and since I'm making plans for Chris' annual BD brunch in two weeks, I'm taking notes.
It's a fun ride, guys, and you're GREAT Tour Guides. We've really seen WHERE YOU LIVE, and not just the locations.
PS I forgot---Black Skillets
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Simply amazing.
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Pancake Breakfasts were a staple of growing up in my church. To this day if I smell cheap syrup I have to fight the urge to genuflect.
That's funny, and I'm Baptist.
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This page 9 has been a three-cup affair, slowly savored first thing. I cannot say that I have ever been so mesmerized by a single page of eGullet---the pictures, the markets and restaurants and the outings, the SELVES portrayed and displayed, and most of all---the WRITING.
I wish this blog could go on for another week---there's still so much to see and do, and even if these three stayed home, just cooking and chatting, it would be splendidly interesting and informative and memorable.
The personalities have shone through, the words have touched on so many subjects so profoundly and wittily, the pictures and the lives have jumped off the page. From Garcia to Gay Rights, from Health to Happy Hour---gamut, indeed.
I cannot tell you how much I've enjoyed this, and how I wish it could go on and on. Is that a possibility, just for this super-triad to open a thread and contribute from time to time? I hope so---you three are a marvel, and I've loved every minute of this.
rachel
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I started some bread from the new book " Artisan Bread in 5 Minutes a Day".
I sat down here without my glasses, to check in real quick before dinner guests arrive, and until I looked at the flour bag for reference, I thought I was looking down a five-gallon bucket.
rachel, who used to cook for 300 at a time
"used to" being the best part
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I'm making the peppers tonight---a vegetarian, non-gluten, non-dairy guest is coming, so these seemed ok on all the levels.
They'll go onto a bed of pilaf, made with golden raisins, vegetable stock, and a last-minute scatter of toasted almonds.
Rack of lamb for the two guys, done by Chris on the grill, roasted Winter vegetables---parsnips, onions, carrots, two kinds of potatoes, and a salad of butter lettuce with sliced anjous, pine nuts and a lime vinaigrette.
A pan of baked stone fruits with turbinado and double cream on the side.
I've always loved how Jamie loves to cook for GIRLS.
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Before time flies, may I request "hands?"
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A friend just sent me this---if it's been posted already, somebody hit "delete."
Wonder if there's a biggg Barbie pick in there.
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Sum'pn tells me we got us a buncha little push-pins in this thread.
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The hosts and guests were far more mixed than that paragraph would let on, though most of the blacks were women and most of the men white, and vice versa.
Am I the only one having trouble parsing this sentence?
And they all lived in the house that Jack built, or swallowed a spider, whichever applies
I got so carried away by that gorgeous cornbread, I totally missed this. And I used to be SO good at those problems where the truth-tellers wore red hats.
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oh, is a "hint" less than or more than a "touch"
Usually right between a 'pinch' and a 'smidgen.' A touch can be more or less, depending on the seasoning---a touch of jalapeno should be WAY smaller than a touch of garlic.
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Two questions for Sandy:
Are the asparagusses in your lovely marinade raw?
I tried to gauge the size of the pretzels by the dollars, but can't quite measure them in my mind. But I don't seem to see change anywhere---second question: Is it just easier to grab four without digging for change, when your appetite might have settled for 2/.50?
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Bad luck to make your own wedding cake?
in Food Traditions & Culture
Posted
I intended to, but a nice friend insisted on making it. We had stopped making cakes of any kind EXCEPT wedding cakes a couple of years before, and referred all the birthday business to her, so she made us a LOVELY wedding cake.