racheld
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Posts posted by racheld
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I wrapped a fried egg sandwich in wax paper and carried it in my pocket before eating, (ala Aunt Gwen), and it was great!
Was Aof E perhaps where I got the little snippet about the straight-laced schoolteacher whose lunch consisted of a paper-wrapped baguette filled with small broken bits of chocolate? She sat incongruously upon her sandwich until lunchtime, then consumed it---warm, flattened and melty.
Or does anyone remember that from another source? The memory has been rattling around in there for quite a time.
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Thanks, Bryan---at least I was within blocks of the ballpark. I've been reading "xanthan gum" on lists of ingredients for what seems like forty years, and the definition I read said the xantham has been around only since the 80's.
I still shoulda played nicer.
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Incidentally, when I am that age I intend to eat nothing but sugar.
I'm close and I've already begun.
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It's SO WONDERFUL that you're all three here!!! (Though for a bit of the hinting and guessing, it DID seem a little like the old feel-the-elephant-blindfolded thing).
Soup will be a perfect link to all of us with snow on the ground, and to everyone who values a little taste of home comfort and warmth and lovely scents of broth and vegetables and fresh bread baking. I had planned some Navy Bean soup for tonight, but Chris requested my presence today, just riding with him wherever he went for a service call, then to lunch, and ending with our favorite two places: Goodwill (two pale-blue Fiesta mugs 99c/each and two nice heavy crockery casseroles, just right for individual gratins--same price) and the Library to restock for all these cold days. My kinda date, that is.
Soup tomorrow, with hunks of that gloriously-tender pink ham he grill-baked yesterday for his Birthday Brunch---it was about a twelve-pounder, and after all the feasting and the take-homes by guests, it looks like one of those cartoon turkeys, all bones and no leftovers.
I also scratched homemade sweetcorn soup off the list for yesterday's party, because one guest requested corn-on-the-grill, just like we had for a sunset party last summer. (And I was gonna cook and serve it in my new red LeC and everything!
---where's the POUTIE?).I just wanted to say how pleased I am to keep such marvelous company all week.
PS---that's a DAY'S schedule???? You must have the energy and enthusiasm of a twelve-year-old Ironman competitor.
And loveb, I'm just delighted to see you again---I've missed your posts, and hope your injuries are soon a memory.
edited---If you're gonna misspell a word, make it the FIRST one---that's MY motto.
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Nothing to do with Marcel's cheffing skills, but he just KEPT mumbling about "xan-thum gum."
Win or lose, perhaps Marcel could team up with Alton Brown for a show--they could cook in twin "TAN-GINES."
I've never quoted ME before, but it must be done, so that I can apologize for the snarky remark about things I knew not of. (I have children and grandbabies to be an example to, and one must uphold Standards).
There IS such a thing as xantham gum, which is some bacteria-derived, air-helping, foam-bubbling concoction which apparently kept Marcel in foams all season.
I HAD looked it up, knowing about xanTHAN gum already, thought I had all gears humming, and so I spelled my jibe just like he said it, "xanthum." Just today I found my error whilst reading the latest "Voyage into Creativity" in The Daily Gullet. docsconz mentioned it and spelled the new one correctly, and I found it by that spelling.
So---apologies all round, to Marcel, to anybody who knew better and was polite enough to preserve my dignity, to anybody who got the wrong idea from me, the total ignoramus of all things molecular.
I stand by the Alton Snark---are his PEOPLE too afraid to correct him, or does someone of his stature in the Food World really NOT KNOW?
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Wish I had one---I'd send it to you with my goodwill and a kind word.
What a lovely, romantic thing to do!! You might ask Daniel, who is on the DINNER thread often---he seems to have a new dish or two in white every time he posts a picture.
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You're groovin' right along, Chef. Glad we didn't miss that last bit.
gwcafe ---welcome to the family.
edited for OOOOPS!
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Christine, I was tempted to ask if your name might be Kinsey---fictional detective whose elderly neighbor bakes the most wonderful things.
All Y'all are just mag-nif-i-shent!!
Lovely, syrupy buns with crisp pecans
We're having two kinds of quiche tomorrow for brunch---Chris' birthday celebration. One is broccoli with grape tomato slices baked on top, and the other is an egg-beater, FF milk, FF cheese version for our WW contingent. The broccoli one will be baked in a buttered 9x13, with no crust. I tinkered with the recipe for a long time before I could leave off the crust and make a quiche to cut into squares---I'd make twenty-five or so for weddings and parties, and that much crust-primping is a BOTHER.Great work, ALL!!
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Welcome, Mike!!! Don't stay away so long next time.
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Nothing to do with Marcel's cheffing skills, but he just KEPT mumbling about "xan-thum gum." Sounded a bit like the Clarice/Jame Gumb waltz through SOTL.
Win or lose, perhaps Marcel could team up with Alton Brown for a show--they could cook in twin "TAN-GINES."
This whole thing is like a trainwreck of a movie starring the Marx Brothers, about six Stooges, a couple of the Bad News Bears, including Tatum O'Neal's Paper Moon tantrum on constant-loop repeat, a few of the fireballs from any Roller Derby, a Zen-to-zombie "host" and whichever of the Little Rascals was on R&R from rehab. Pots and pans were merely set-dressing.
Whatever gods of puppetry are manipulating the strings have all had a humorectomy and share the IQ of an eggplant.
I think Tom was oddly flattered by the haircuts, and I'm still amazed that they let these zany kumquats loose with knives and fire.
And it's so incredibly awful, I just CAN'T miss a show.
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I've bought several of the terry-type cloths at a flea market in the last couple of years; last time I also purchased the mop-sized plastic thing which has a flat, round-cornered rectangle which swivels on the handle. You stretch the cloth (a few inches larger than the original by-hand wipers) tightly over the flat part, then poke the corners of the cloth neatly into little pie-wedge-cut circles, one in each corner of the mop.
They are just Great for washing the car (with soap) and scrubbing outsides of windows with water only. I suppose I COULD use it inside, because it doesn't drip, but I like the clear Windex shine. When this one has seen enough use, I'll probably use it to wipe down the siding with a weak Clorox mixture in Spring.
And Chris buys the "blue" cloths (though a couple of ours are a pale golden yellow) at his favorite camera store. These are principally for cleaning computer screens in his work, for all our camera lenses, and for cleaning our glasses. They are all still working perfectly---I throw them in the washer with cottons, but NEVER into the dryer with a dryer sheet. That would cause streaking of any surface the cloth is rubbed on.
My only complaint is that the micro-fibers are TOO micro---the strands seem finer than frog-hair, and have a habit of catching unpleasantly on my finger-skin.
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I concur. Agree. Endorse heartily.
Are the herbs garnish, or does a sprig go onto the dipped item for extra crunch and flavor? Would you name them, please? Whatever their intent, the tray is DD gorgeous!!
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I'm too many miles away to eat with y'all, but from one of eGullet's senior members---THANK YOU, and well done!!
It looks like a lovely lunch, especially for an almost-snowed-in day. You girls are a GREAT team.
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SB (big fan of parentheses)
That way you can leave all the dashes for me---thanks!!
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C_Ruark, WHT and ChefJB---
Thanks, guys, for all contributing. I'm learning lots on this site---I believe in education in all its forms.
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I still love the menu item with the subtitle:
Dutchies Potatoes
Potatoes made with Dutchies
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You said the c---n word!!!
Refill, please.
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And, again, eminently readable and enjoyable, and to an outsider, blushable.
And I'm with Good Ole Nestor---there just ain't enough tenderness to go around. All that bloviation and preposterone in the air crowded it off to somewhere else.
We can hope, though.
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He's a Master Cook.
Shows how much attention I'VE been paying. Only with a Cryptic Crosswords in my lap can I bear to watch. Some weeks it takes two. And a shot of Port.
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The Books were fine. Well protected. The desk that the parcel was opened on was the victim.
Well, maybe you're shriven---but it's kinda like the guy getting off on a murder rap cause the person he left for dead DIDN'T die.
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Everybody keeps asking "What IS a Master Chef, anyway?" Is this what it means on Marcel's screen tag?
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Another day, another batch of puzzles
In play:
Vladimir Putin and high tea
Piet Retief and pemmican
Taj al Din al Hilali and meat
Bishop Tutu and Eskimo Pie Ice Creams
Andy Roddick and chicharrones
I do see that we are down one, and have just realized I did not play fairly---I took away two and replaced only one. Mea culpa.
Andy Hardy and chitlins.
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Far be it from me to interrupt this discussion, being from the backwoods of Indiana and all, but may I remind all of you culinary connoiseurs of Shapiro's?
Now Y'all be nice.
Daniel I have a little jug of that shagbark syrup---it's supposed to taste of hickory---want it?
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I was once involve in the returning of some borrowed Art Culinaire issues by parcel post. . . We then filled two other bags with fish heads and egg poaching water. . . Nine years later, the story of the stench is still told.
You KILLED BOOKS?????!!!
Among the rowdies and pranksters and downright cruel jokers who have posted, THAT IS THE WORST OF THE WORST.
You should be sent to plate Ga'ak for Klingons.
Dinner! 2007
in Cooking
Posted
There's just something about that come-hither shine on those well-stuffed beauties. I've been scattered around all this month, and have missed a lot of good things I need to catch up on, but I'm gonna go ahead and declare this the first DIVE of the year.
I'm sure there will be lots more in retrospect.