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Rebecca263

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    Pembroke Pines

    in Florida: Dining

    Posted

    Michy's is kind of far from Pembroke Pines, and they'd have to hit the highways for it, too.

    Do your parents care for Italian/ Argentinean style food? I honestly don't even know if this place is still in business, but it's worth a try. Costumbres Argentinas 954-443-5037 is the telephone number in my book. They are/were in a strip mall on Pines Blvd, and the food was really decent. It was very family style, not fancy decor at all. The owners' names were Veronica and Carlos, it seems that they were pretty friendly, or I wouldn't have made a note of that. :rolleyes:

    Now, if you're looking for funky, and your parents are adventurous, you could send them to Sango's 954-432-5828. It was Chinese/Jamaican, also in a strip mall, on Pines Boulevard. Do you get a sense of the theme here? Anything decent in Pembroke Pines is a little 'off the beaten path', and your parents may not care for that if they are not foodies.

    There is also another Argentinean steak place called The Knife on Hallandale Beach Boulevard, towards the beach. I don't know the telephone number. It's a big place, and one of my friends told me that you get a bottle of Argentinian wine included with your meal, and that the desserts were good, varied and unusual, i.e. not the typical chocolate cake from sysco. I have a notation in my book to try them if I ever get back to South Florida.

    That might be my pick for a gift certificate, ifI had tried it myself already.

    Good luck!

    eG Foodblog: hzrt8w - A week of Chinese New Year celebration

    in Food Traditions & Culture

    Posted · Edited by Rebecca263 (log)

    You are really showing us a good time! Thank you!

    Well, you are not much for sweets. More for me, then! I LOVE egg tarts. LOVE them so much, I could marry a boy who would bake them for me. But, I have trouble telling if they will be good just by looking at them, and sometimes I get some with a chewy pastry and a much too sweet, rubbery custard. YUCK. One reason that I

    enjoy Chinese sweets and baked goods is that they are not so sweet.

    A newspaper grill is a wonderful thing! This is a site that sells them, but I usually get mine on ebaY, they make great gifts. It is a small collapsible steel grill, usually cylindrical, but sometimes rectangular, with holes in rows, across the sides, and a steel grill top with a handle, for the food. First, you sandwich your food between the 2 sides of the grill top. Then, you stuff this grill with crumpled newspaper, and a minute after lighting the paper, you cook your food on the top of the grill.

    Everything cooks very quickly, because it such a high heat. You can add wood chips to the newspaper, too. I sometimes add some apple wood, but usually we just toss in the paper and cook.

    A couple of weekends ago, my daughter and her boyfriend cooked chicken sausages on ours, outdoors in the freezing New Jersey night! They were out and in of the house in a span of ten minutes, and the sausages were completely cooked, and the grill was completely clean when they were done, too! It is so nice, the newspaper leaves only the finest ash, and it falls right out of the grill with no trouble. You only have to wash the handled part, that contacts the food.

    edited by, well, yes, my excuse for such poor writing is the painkillers, I amsure! :laugh::laugh: jejeje!

    Tupperware. Or something.

    in Kitchen Consumer

    Posted · Edited by Rebecca263 (log)

      And this way, I can put my hands on anything I need fairly quickly which truly (Rebecca) makes cooking more enjoyable.  Really.

    Well, firstly, I am at present in the tiniest of kitchens, so there is nowhere for anything to run away to. But, secondly, and a more important fact, I'm a fuzzy thinker, and being completely organized confuses me! :laugh:

    I just, in fact, sold my Tupperware off, most of which was my mother's from a Tupperware party she gave in 1974! :cool:

    We've gotten enough take out containers lately to offset the need for the cute and immortal Tupperware. Tupperware lasts forever, but takeout stuff is free.

    edited, heck, I'm Algernon lately. :huh:

    eG Foodblog: hzrt8w - A week of Chinese New Year celebration

    in Food Traditions & Culture

    Posted · Edited by Rebecca263 (log)

    OhMyHolySoy, FRESH soy milk!

    I haven't had that in over 20 years! Thank you for blogging for us on this most festive week! Will we be having delicious pastries with you, as well? I hope so, I am missing my New Year's cake. And those myriad sweets that my friend's great grandmother would make, too... Ah, Leung! Thank you!

    And, by the way, what do you mean, no refrigerator and pantry shots? There ought'a be a LAW!!!

    PS: If you really want a treat, get yourself a newspaper grill for those sweet potato chips. It gives a fantastic flavor.

    edited because, well, I'm on a lot of painkillers, jejeje!

    Making your own vegetable stock

    in Cooking

    Posted

    In our home we use many cruciferous vegetables for the stock,including cabbage, cauliflower, kale and chard, and we never have had a bitter stock. We NEVER use seeds, though, even in tomatoes.

    We always scrub potatoes and other root vegetables before peeling them, too. Dirt makes bitter stock, even though it tastes sweet when you're a toddler! :raz: Also, we throw the onion skins in, and at least one whole carrot, chopped finely, into almost stock that we make. It's an old wives' tale in that we believe in, those items make for a sweeter stock. Don't you love scrappy stock??? We do too!

    Bread

    in Food Traditions & Culture

    Posted

    You guys, seriously, you're killing me with all of these decisions on eGullet, flats or drums, cake or pie, crust or center... I will just eat whatever you leave me. Knock really loudly, and give me some time to get to the door, though, mmkay?

    Salty Snacks

    in Ready to Eat

    Posted

    How about those tiny dried crabs wih the salty sweet soy sauce coating? I have no idea which Asian culinary genius makes them, or how to get them, but I sometimes dream of those little crunchy creatures of cuteness and savory goodness.

    Buffalo wings: flats or drums?

    in Food Traditions & Culture

    Posted · Edited by Rebecca263 (log)

    Good grief, you mean that if I eat at some places I might someday have to choose? Gack, I can't. It goes back to my childhood, when I always had to eat the broken cookies and such. I just felt sorry for them. I also rotated my stuffed animal collection every day, one to the left. To be fair, you know. Ack, I'm sicker than the doctors know. I admit it. That said, I really like the tips of the wings. Shh, don't tell them. Darn! Now I'll have to eat every part for weeks, just to play fair. :huh:

    Toast toppings

    in Cooking

    Posted · Edited by Rebecca263 (log)

    Gee, guys! Almost EVERYTHING mentioned here is wonderful on toast to me.

    I tried to make toast dope once, but it hurt a lot to zest the fruit, and Kiddle can't zest well, so-I suppose we're not zesty here? :rolleyes:

    I like to make a salad/spread of mashed garbanzo beans mixed with roughly chopped onions and tomatoes, dressed with lemon juice, olive oil, salt, basil and cumin. I prefer my toast dark, and I adore spreading this stuff on it, and then biting in! It's really extra wonderful if you immediately top it all with a lightly fried egg, and you prick the yolk to run all into the spread beneath. Delicious, really. :wub:

    Actually, I like anything on toast. I'm easy.

    Edited because: It being a bad Valentine's day for me, it seems that I am having Freudian issues with the word prick. :laugh:

    Chain Restaurants of Yore

    in Restaurant Life

    Posted

    Has anyone mentioned the Orange Bowl? They were in a lot of SouthFlorida malls and had funny posters on the walls, with phony histories of twisted soft serve cones and pizza. The soft serve was better than a soda, I can't say what the pizza was like.

    The fish that gets no respect

    in Food Traditions & Culture

    Posted

    Season brand, packed in olive oil, for me! My mother used to get some really great sardines from Italy when I was a child. They were bigger than the sardines I find in tins these days. You got to use a key to open the lid. I adored them.

    What is it about a tinned sardine that begs to be wedded to a slice of onion? My daughter prefers canned tuna. Feh. More for me! :laugh:

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