suzilightning
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Posts posted by suzilightning
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24 minutes ago, JoNorvelleWalker said:
30km? For pasta?
Edit: No amazon 1 hour delivery?
Not everyone lives in New Jersey...….
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The chocolates seem nice but I want to visit Ana's lunch only restaurant!!!!
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THANKS, Keri......
- now I am trolling the Zingerman website. And went back to the French Feast one from here in NJ …. and I have 5 lbs of Rancho Gordo beans to cook …….
- DAMN YOU eGullet!!!!!!!!!
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Jimminy Christmas......
I can't believe I never posted my peeps story.
A friend of mine, Bonnie, had never heard of friends being called peeps(she was in her late 60's at the time close to 15 years ago). So after Easter one year I picked up a box of peeps, stuck toothpicks in them and labeled them with all of our ladies names and she then had her peeps she could take with her.
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making scalloped potatoes with pimento and a green salad with cucumbers, yellow grape tomatoes, red onion and some of that Momokuko ranch I just made with some clabbered buttermilk I made.
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5 hours ago, BonVivant said:
. I don't normally make photos of wine... here is a cheap silvaner.
@BonVivant …. Thank you so much!! My grad school roommate introduced me to Franken wines that really weren't that sweet. The glass also looks almost like the two my husband inherited from his grandmother though both have little paintings or transfers of Heidelberg Castle on them .
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20 minutes ago, liamsaunt said:
I tried to send it to you privately. It was good but not in my "must make again" file.
Tonight, two different proteins. We are like Jack Sprat and his wife. Chicken schnitzel with fries and salad
Waygu flatiron steak with same salad and fries, and truffle butter
I SOOOO understand.
Me - salad, veg, some protein
Him - pasta, pasta, tiny cut up protein, a waft of vegetables
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I am not sophisticated at this but would creating a sphere fried from the siphon then injecting the filling work better>?
Deep fried brioche injected with custard and jelly …….
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10 hours ago, Kim Shook said:
Had my MIL over to dinner the other night. Table set:
Sous vide pork roast:
Absolutely perfect. It was so moist that it positively glistened when I carved it. MIL was really impressed. Cranberry sauce for the pork:
Braised red cabbage and “German” green beans:
This was my usual red cabbage except that someone in one of the threads mentioned adding Dijon mustard to theirs. I tried it and it was a wonderful improvement to the recipe. The beans are from a recipe that a girl friend that I worked with when we got married in 1982 gave me. I worked at a bridal shop and my co-workers gave me a recipe/ingredient shower and she brought these. They have vinegar and bacon and frenched green beans. Not sure why they were called “German”, but I’ve made them for years. Cheese noodles:
Cornbread waffles:
Plated:
Dessert was the cheating-est Victoria Sponge EVER:
Cake mix, canned frosting, and a jar of Kirkland strawberry preserves. I wouldn't DARE put it in the sweets thread, but it was delicious:
😊
OH, thanks Kim!! Now I want pork, cranberry sauce, cabbage, green beans and noodles. No fair. Hope all is well and your MIL enjoyed it.
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On 2/23/2020 at 3:00 PM, BonVivant said:
Where did you find sylvaner? No picture of the bocksbeutel?
I used to adore that wine.
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17 hours ago, robirdstx said:
Today my birding buddy and I were on a birding tour of the famous King Ranch. BBQ Lunch was included!
My Plate: Brisket, Sausage, Beans and Coleslaw
Isn't that place incredible? Did you see javelinas? My question is how was the coleslaw?
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8 minutes ago, KennethT said:
It depends. Gravies thickened with cornstarch are not as stable - especially if you plan on saving/freezing some for later. Also, they can have a sheen and consistency that some people don't like.
So true....
I also use a beurre manie rather than a flour slurry when doing most beef based dishes. Having said that I am about to go make a blond or dark roux for a chicken and shrimp gumbo. I don't like to make too dark a roux when I include shrimp.
just my $.02.
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4 hours ago, chromedome said:
hmmmmmmm ….. ohhhhhhhhhhh ……..
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as a 3 or 4 year old it was Ritz with a dab of Miracle Whip and a piece of blue cheese. I was … and still am … a bit weird.🤪
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Butter crackers, half with honey pb and half with sharp pub cheese accompanied by slices of jazz apple.
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For dinner tonight:
mushroom soup - fresh cremini and reconstituted porcini, thyme, butter and oil, vegetable stock, salt and (white) pepper.
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But … but … I haven't seen any paczki?!
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I just sent a message to a good friend when I asked when would a good day to come and visit her(and Ace and Luna, the vizslas). She said she was busy Monday and church on Wednesday …… OHHHHH Mardi Gras is Tuesday. THAT'S why I said to someone I was craving shrimp etouffe and jambalaya.
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I have been making chopped salads lately - mainly for lunch. Romaine, Persian cucumbers, grape tomatoes, 4 bean salads, coleslaw, macaroni salad (not all at the same time!)
Today I added some thinly sliced petit filet and some croutons.
Great, now I am craving poached tuna with small pasta and 4 bean salad with vinaigrette.
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@Dejah, those egg tarts!!! I wish I could find something like that here.
Simple lunch today - bison burger cooked medium with crispy bacon, thinly sliced red onion, bread and butter pickles, some romaine and yellow American cheese on a soft white roll.
Have been finishing up stuff in the fridge - lots of mixed salads which included the last of the 4 bean salad I had made a month or so ago. Added some thinly sliced petit filet as well as yellow grape tomatoes and croutons.
Vegan split pea soup - more croutons.
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See the decline of French cheese. I am browsing A Bite-sized History of France by Stephane He'naut and Jeni Mitchell. Back to front pretty much.
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interesting this should come up. I am currently reading A Bite-sized History of France: gastronomic tales of revolution, war, and enlightment by Stephane H'enaut and his wife Jeni Mitchell. Piece #46 A Mutiny and a Laughing Cow is a history of how the symbol came about. To try and summarize a young cheesemaker named L'eon Bel was serving in the quatermasters corps,in the trenches.finding and delivering fresh meat to the troops. They were called RVF - Ravitaillement en Viande Fraiche and each unit had a mascot to encourage morale. Bel's unit chose a laughing cow which had the inscription LA WACHKYRIE which sounds phoenetically like la vache qui rit but also invokes the Valkyrie from Wagner's opera, basically mocking the Germans. After the war Bel went back to his family's cheese business ,learned that the Swiss had invented a new kind of processed cheese that could be kept for extended periods of time. He developed his own and when he was ready in 1921 to market it he named it after that mascot.
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7 minutes ago, kayb said:
I can take or leave gingerbread. But this recipe for bacon fat gingersnaps is one of the best cookies I've ever eaten in my life. I don't cook them as dark as they recommend; I prefer the chewy to the crispy in this application.
Holy, expletive deleted, @kayb!!!
I just grabbed my great grandmother's cookbook I have. I forgot about her gingersnap cookie recipe which she labeled "good"
I cup molasses
" " sugar
" " shortening - 1 egg
1 Tablespoon vinegar
" " soda
" " ginger
Little salt - flour to roll
Not too stiff - roll very thin
moderate oven
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1 hour ago, chromedome said:
The apple pie/cheese thing has been discussed here before, I believe. I'd considered it an obscure regional American aberration, and have never actually seen it consumed that way (NS, NL, SK, AB, BC and NB are my provinces of residence so far) except by my American second wife. Mind you this is in no way conclusive, and for all I know it's prevalent in the other four provinces.
love you anyway, dude. 🥰
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[How] Do You Garnish Your Hot Dog?
in Food Traditions & Culture
Posted
So two of them went into a small pot of homemade baked beans for beanie weenies....