SuzySushi
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Posts posted by SuzySushi
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Applause!!! (where's that smilie when you need it?)
One last question from me: What is fettat hummus? Is it the same as hummus bi tahini?
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Looks like a list of comfort foods to me.
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After the osechi ryouri spread I blogged at the beginning of 2007, I'm not doing it again for 2008.
But we will end the old year with the requisite toshikoshi soba. (Let's just say I'm superstitious... it's worked for long life so far!)
Happy New Year, everyone!
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My "can't replace it" item seems to be a little grapefruit knife I inherited from my mother. It probably came from Woolworth's. She used it to slice tomatoes without bruising their skins. I've found its thin serrated blade great for slicing freshly baked bread! (The tip also makes a dandy substitute for a philips screwdriver when I need to tighten the handle on my refrigerator.)
It has a yellow plastic handle (shades of the '60s?) with indentations for fingers and says Imperial Stainless on the blade. I've seen other grapefruit knives on eBay, but they have straight wood handles. :-(
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Sigh..... food porn! I can't believe you had the willpower to photograph the cinnamon bun in loving slow motion, bite after bite!
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Four more for me, including the magnificent Aromas of Aleppo: The Legendary Cuisine of Syrian Jews.
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Oh, wow! So rooftop1000 guessed right! It is you! I hadn't realized you'd moved back to the States.
Santa Fe is one of my favorite cities and it'll be a delight to see it in its Christmas glory. Welcome to the world of eGullet blogging! Hope you enjoy writing your blog as much as I know I'll enjoy reading it.
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The baby duck half is available in the Chicago area Costcos right now. Things do seem to vary according to location. I was at the Honolulu Costco and they had way different stuff.
Absolutely, the merchandise selection varies by location. NO duck halves in Hawaii (sob!!) but we were there yesterday about 5 pm and they were sampling Australian boneless leg of lamb ($3.99/lb).
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I wash every fruit I'm going to eat or cut into the skin. Yes, even watermelons and pineapples.
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So where is it? On East 33rd Street between Lexington and Third? (My old neighborhood...)
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It may be cold in Provence, but the warmth of your cooking adventure and new friendship shines through! What a wonderful week, even if lived vicariously!
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This is like an early Christmas present!
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Actually, "oleo" was the name for margarine ("oleomargarine") in the 1940s or so. Indeed, recipes may have called for it because of war rationing.
Shortening was often referred to in recipes by its brand name -- Crisco was the one my grandmother used!
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My dog is too polite and well-bred to steal food from humans' plates, the table, or the refrigerator. However, he will sit/stand and stare soulfully at the diner, waiting for a handout. This photo (taken several years ago, with my daughter eating mac & cheese) is a bit extreme, but you get the idea!
The one exception was when a friend of my daughter's dropped a slice of pizza and it disappeared in a white flash as soon as it hit the floor.
But I'm not a complete stranger to thieving dogs. When I was younger, I weekended with friends who had a 2 year old, a 4 year old, and a German shepherd. My friends went next door for a moment, leaving me in charge of serving the kids their dinners. As I was finishing cooking, the 4 year old decided to get into his mother's strictly-off-limits oil paints and the 2 year old hit the kitchen garbage. I chased them away from those, washed their hands, and set the hamburger dinners down on the child-height coffee table. Turned around to seat the kids, turned back, and the two hamburgers -- with buns -- were GONE, wolfed down by the German shepherd running out the door.
I almost didn't have kids -- or dogs!
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I agree on the trifles. La Palme d'Or, a Japanese-owned French patisserie in Honolulu, makes "parfaits" (individual trifles) with its cake scraps. They're served in elegant clear footed plastic glasses and sell for IIRC $3.50 apiece.
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Hi MizD,
What I do is set up an assembly line with the dry rice papers, a Pyrex pie pan of water -- it doesn't need to be warm; just wet, so I usually use lukewarm water for my own comfort -- and a dinner plate or tray on which to either stack the damp rice papers or roll each individually.
Each brand is different and I can rarely get the same brand the next time -- I usually buy the ones with the red rose on the package, but it's not always the same label! The ones I have in the pantry now were packed for a local trading company in Honolulu, so that's no help, but they list rice flour and salt as their ingredients. They have that distinctive criss-cross pattern that shows they were dried on bamboo trays.
They don't take long to soak -- I've never timed it but it's less than 20 seconds. Just dip the papers into the water one at a time, and push them under till they're completely wet (no dry spots) and flexible. Don't leave them soaking too long or they'll begin to tear. Take them out and they're ready to work with.
(When I've needed just a few, I've actually "soaked" them by just running them under the faucet for a few seconds. They're pretty forgiving.)
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I bake my own, but for commercial stollens, you can also try the imported-from-Germany selections at GermanDeli.com
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I keep mine on the computer, organized into files: Appetizers, Soups, Meat, Poultry, Fish, Shellfish, Dairy & Eggs, Vegetables, Salads, Breads, Cakes & Pies, Cookies, Desserts (including the few beverage recipes I use), and Misc. (sauces and other recipes that don't fit elsewhere). Within these categories, I then group them by main ingredient or type of dish
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Oy... any ideas what to make from a two-year-old can of cranberry sauce and a half-used box of red quinoa? (Ooops... too late... they went out with the trash two days ago.)
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Macanese - I really love this dish. Not sure exactly what it's called. "Bacalhou"??? The brown shreds are fried small threads of potatoes. It's stir-fried with some dried fish (Chinese dried anchovy), eggs and chili. This was really good!
Bacalhou (or bacalau) is the Portuguese name for salt cod; it's also the name of a Portuguese dish made from salt cod and potatoes -- the Macanese dish undoubtedly is a version of the Portuguese dish.
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I am surprised at the mention of not being able to get laminate flooring wet. My neighbors have it in their laundry room and the covered patio, which doubles as a mud room, because it would be easy to mop up the stuff they carry in from working in the garden and the stuff the pets carry in.
Laminate flooring is okay to damp-mop as long as you don't leave a lot of water standing on the floor for a long time. The main thing is to prevent water from seeping through the cracks to the underlayers.
Trust me on this one (says she whose family had to move out of their new home for a week last year when the brand-new laminate flooring got flooded by a broken washing machine)!!!
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Our friend makes them every year for our three-family Thanksgiving dinner. She and my husband are the only ones who eat them. She also starts from scratch with fresh pearl onions.
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I'm getting more confused! I still don't understand the sushi (not sashimi) eating practice in the United States. Am I right in understanding that when eating sushi, many of you mix wasabi and soy sauce together in a small plate and dip a piece of sushi in the mixture and that (from Fat Guy's description upthread) wasabi is readily available somewhere (on the plate on the sushi is placed, at the counter, or on the table)?
Yes. Sushi is often served in the USA either with a mound of wasabi on the plate, or at cheaper kaiten-zushi places (rotating conveyor belt sushi bars), wasabi is readily available in containers at the counter. Almost all the wasabi is made from the powdered stuff -- not freshly ground wasabi root.
Store/generic brands
in Kitchen Consumer
Posted
Seconding Safeway Select. But I avoid the Safeway Lucerne dairy brand like the proverbial plague.
Also, anything we've bought under Costco's Kirkland brand has been superior to comparable name-brand products.