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Pam R

eGullet Society staff emeritus
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Everything posted by Pam R

  1. I'm a little late posting the teasers for next week, so here are two. What do you think?
  2. I am also enjoying your blog immensely. Your kitchen is gorgeous and I'm envious of the large, airy room. What are your countertops? Love the colour.
  3. Thanks for sharing such a fun week with us Laurie! I hope you're off somewhere relaxing and enjoying your 4th of July!
  4. You can eat them however you like! I like them "as is" but sometimes I'll dip them in the vinegar sauce and some folks dip them in a little ketchup. I think one of my dining companions with the seafood was even using tartar sauce as a dip! Ever try them with a drizzle of honey? I have to try making some . .
  5. No guesses, eh? Okay . . here are 2 more teasers . .
  6. That's exactly what I was thinking, but I was focusing on the BBQ. The hushpuppies look good - do you eat them as is or use some sort of sauce or dip?
  7. We hope you're all enjoying the eG Foodblogs, including the one going on right now: eG Foodblogs: Toolprincess (2011) Food adventures from North Carolina Here are a couple of teasers for the foodblog starting next week:
  8. Thanks for the info on coal-fired pizza. A chain (I think from Minnesota) is opening a place in my neighborhood and I've never had coal-fired before. The crust looks amazing - can't wait to try it now. Would Cheerwine be comparable to Dr. Brown's black cherry?
  9. Ben, thanks so much for sharing your week with us. The food looked so good and it was fun to be in two places with you! Hope you had a good trip home. Thanks
  10. I'm envious of the taco places. As you can imagine, central Canada isn't a hotbed of Mexican food. So, what did you eat (and or drink) today?
  11. No guesses on that one, eh? Here are another couple of clues:
  12. If you haven't done so already, make sure you check out bmdaniel's eG Foodblogand see what's going on in Dallas and Chicago! And here's your first clue for next week's blogger:
  13. I'm basically with you on this, though I don't usually use soap on melons, just a good scrubbing under running water. I think I'll start now. I do use a drop of soap in the first (and sometimes second) soaking of lettuce and other leafy greens. And I wash all fruits and veg. I never sample fruit at a grocery store. Nope. Not until it's home and washed. I'm pretty good at picking fruit by touch and smell.
  14. Well, it was a Japanese purple potato (I forget the name - started with an M) - still, a mistake. OK, fine. I'll accept that. Sorry it didn't work.
  15. Purple potato gnocchi with gorgonzola sauce? At a Japanese restaurant? I want to see your kitchen pics.
  16. Down to four. Any thoughts on who will win?
  17. It gives a really good feel for it. I've often heard good things about Central Market, but I've never been or seen pictures. It makes me very envious. I realize that it's probably way too late, but if feeding a group, I slice a loaf of bread in half lengthwise then shmear one of the cut sides with a mixture of butter (salt), lots of fresh garlic and herbs if desired. Put the two halves together again, then slice the whole thing into slices (1 1/2-2" inch slices maybe?) making sure not to cut right through the bottom. Wrap the whole thing in foil and bake at 375 til toasty.
  18. Funny, I see a bagel in your coffee. Happy father's day -- any big food plans to celebrate?
  19. Ding ding ding, we have a winner! bmdaniel it is!
  20. New kitchen going in and the base cabinets should be installed next week. If all goes according to the IKEA plan, there should be about 26-28" from the counter to the wall cabinets. I wanted lots of clearance so went for the smaller upper cabinets (still have plenty of storage -- in theory).
  21. Final teaser for this one. Maybe somebody will recognize the location:
  22. I see some interesting beverages in next week's blog . . .
  23. Thanks to you and the rest of the Meshuganas for sharing your week with us! Great fun (and beautiful challah)!
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