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Pierogi

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Everything posted by Pierogi

  1. Molten. As in "molten" cheese. Or "molten" chocolate cake. Why do I want to eat something that is being compared to melted metal? And, by default, when *it* cools down enough for me to actually eat it, it won't actually be "molten" any longer will it? So not only is it an unattractive description, it's also not accurate.
  2. Pierogi

    KFC or Popeyes?

    Popeye's. Absolutely. I have never seen a piece of fried "stuff" at KFC that even remotely resembled a chicken part. Plus, as everyone as described above, Popeye's isn't greasy, the breading rocks and the sides are to die for.
  3. What is even more galling to me is when the recipe gives you quantities, which due to the wonder of nature, are inherently variable. Tonight, for example, I made a carrot salad recipe that called for, and I quote........ "4 carrots, coarsely shredded, or julienned". What size carrots, precisely? I’ve seen, and have in my ‘fridge, carrots that range from about 2 inches long and maybe ½ inch diameter, to 6 inches long and 1 inch around. I will guarantee you 4 of either of those will yield you vastly different quantities of coarsely shredded or julienned carrots. And that's not even dealing with "baby" carrots ! And *I* was using pre-shredded carrots, so I was at a total loss. No wonder my salad was dry and under-seasoned until I futzed around with it ! Give me the d*mn quantity in cups or weight and I can cope. Don’t tell me “4 carrots” or “3 zucchini” or “2 onions” or whatever. That is just sloppy writing/editing, and it annoys me no end.
  4. Pille thank you so much for sharing your life and food with us. I knew virtually nothing about Estonia on Monday. Now I want to visit your beautiful country. You have such a wide variety of absolutely gorgeous foods, that salad you had for lunch was absolutely amazing ! And the pictures of the scenery and architecture are breath-taking. Thank you so so much for inviting us into you life this week !
  5. Arrrrrrghhhhhh.........a sore spot to be sure. I generally (broad term, that) handle the magazine recipes the same way I handle the newspaper clippings. If there is/are recipe/s I want, I cut them out, tape them together if they're in pieces (damn those publications anyway.......errrrr) and file them in my recipe box for all eternity. When I'm reading the magazine, I dog ear the page I'm intersted in. If I find a majority of the pages in the magazine folded, then the whole thing gets saved. Otherwise, I sit down about once every 3 months or so and cut and paste. I'll have ripped out the pages I'm interested in (hopefully having remembered to have taken all those far distant jumps.......), recycled the rest, and I trim and tape and file. Very occasionally there will be, out of the gate, an issue that is focused on a single topic I'm interested in. One that comes to mind is an ancient Savuer about Louisianna cuisine. Those, I know as soon as I see them that I'll be keeping the whole thiing. Unless its Cooks Illustrated. They always get saved, whole, pristine, as is. But ripping, clipping and then taping is the only way I've found to keep me from having a house that is completely furnished with cooking magazines. Which is not a look I see any of the top interior designers touting as the next hot thing. At least no time soon.
  6. Dianabanana, check out the colanders/strainers that are rectangular and made of mesh, like a strainer, but with a frame that expands to fit over the top edges of your sink. The frame holds the strainer basket well above the bottom the sink, and they're way more secure than balancing a regular strainer on the sink edges/divider. I got mine at Linens 'N' Things and its one of the best inventions yet.
  7. Let me add to the chorus of "YAYs" that you're blogging. Like so many others, this is an area of the world I have absolutely no exposure to, and I am so looking forward to learning about. And now....the tacky request after the compliments (sorry, she says, trying to act somewhat innocent.... ) Is there any possibility that you could share the recipe for the sauerkraut soup you made in your class? That looked SO amazing, and I so love sauerkraut.
  8. October is Breast Cancer Awareness Month, so we'll be seeing lots of pink ribbons for a while. Which is a *good thing*. The King Arthur Flour catalog I got in the mail today had an entire page devoted to Pink Ribbon items. Lots of KA things, including the stand mixer, some vanilla extract with a pink ribbon wrapped around the neck of the bottle, spatulas, and other stuff. Wear Pink !
  9. Thank you everyone for the responses. Freezing it will be for the next batch (with the possibility of growing my own tucked away for future reference), relegating the current, very crispy, batch to the realm of dried. Freezing. Who knew? Obviously not me (I was with you KA, gonna try the stems in water method, 'cuz it works for stuff like basil and cilantro). Freezing. Cool. (arf arf arf........I know, keep my day job ! )
  10. My addled brain refuses to come up with the right slogan, but there definitely is a campaign for women's heart health......and Kellogg's participates. It has to do with wearing a red dress, and there's a specific month where the ads/promos are all over the broadcast and print media (I want to say February so it connects with Valentine's Day). For sure Special K is affiliated with it, and I believe other Kellogg's products too. I think Hanes Her Way also is a sponsor. It seems to me that other food companies are also affiliated, but I'll be dipped if I can remember any right now.
  11. Ohhhhhhhhhhh mannnnnnnnnnnnn ! That Blue Willow pattern was my childhood ! I noticed it earlier with one of your meals plated on it. My Mom used it as the "good" dishes. I NEVER KNEW there were butter/cream/sour cream cows in the same pattern. *I want one.....badly*........ Thanks for a really great blog Tracey. I have truly enjoyed it. (LOVE that cow !)
  12. I scored some beautiful fresh bay leaves at the Farmer's Market on Thursday, and I have no experiece with how to keep them. I'd prefer that they didn't dry out (got plenty of those in my pantry) and that they keep their moisture and well...."freshness". I asked the woman at the stall how to handle them, and she said they'd stay fresh if I just left them on the counter. Well, her counter must be different than mine, because only 3 days later, they're pretty brittle. Its a good size bunch, maybe 5 or 6 stems about 6-inches long each, with about 4 or 5 leaves each. I've only used ONE leaf ! It was darned good in what I used in, and I'd sure like to have these babies in my arsenal of fresh herbs. I'm ok with writing this batch up to experiece (and drying) but how should I handle them if I purchase them again? In a baggie in the fridge? Wrapped up in a damp paper towel? Thanks so much in advance. Oh.......there was a small rubber band wrapped around the base of the bunch. Should I have removed that as well?
  13. When I was a kid, I'd spoon the dry Nestle Quik mix straight into my mouth. It's quite a talent to not inhale the dry powder and choke yourself to death on it ! I'd also nibble on the frozen chocolate chip cookie dough Mom would stash in the freezer like slice and bake dough. Now, well.......let's just say that Hershey's Syrup in a squeeze bottle is probably the single most important invention in the history of Mankind. Whoever thought this up should be sainted.
  14. The piece about the noodle-man was just perfectly executed. Poignant, eloquent and respectful. Just a beautiful piece of TV journalism.
  15. Howie was done BEFORE quickfire with his attitude. He went into it whining about how he couldn't make anything from his aisle, and it wasn't fair, and how was he supposed to come up with something with canned fruit and on and on and on.......bleh. Of course he couldn't think of anything to make ! And you could see it on his face when they were given the elimination challenge, he seriously looked like he smelled something hideous (like maybe his duxelle......) while the rules were being explained. And just when I thought Hung had gotten a personality transplant, he comes up with that line about Michael Schwartz' closed mind. There's our Hung and his mega-ego ! My final 4 - CJ, Casey, Sara and Dale. And yeah, Bourdain next week. Can't wait.
  16. I was actually pretty (pleasantly !) surprised this week, when I pulled some mushrooms out that I had simply wrapped in a paper towel and tossed in the crisper drawer. They'd been in there maybe 4-5 days......unwashed. No slime, no browning, nada. Usually I never store them in the crisper, and do the brown bag thing, but didn't have one this time. Since there were so few, I figured, whatever. They were beautiful. *Mental note* for future 'shroom storage.
  17. Sorry that I can't be of much help with the recommendations, but I can fill you in on sand dabs. They are, simply, the most wonderful fish there is, at least IMO. They are a small, flat fish, and best prepared simply floured and sauteed. Delicate, sweet, wonderful when they are pristinely fresh and simply prepared. Probably the closest comparison I can make is to really good, fresh sole fillets, although I think dabs are much superior. If you can find them, have them.
  18. Yeah baby ! I'm a Midwestern girl at heart !
  19. OK, I can't, at this point in my day, figure out how to do this as elegantly as you did (but not for lack of trying... ), so it is what it is. The Nori thing, well, let's just chalk it up to a difference in perspective, and what constitutes eye candy !!!! The cabbage rolls looked remarkably like what the Poles in South Chicago (the Homeland, as it were) call golumpki (roughly pronounced ga-WHUMP-key). They are always served, at least Mom's were, with the tomato sauce they're cooked in, which is mixed with sour cream when the golumpki are done. And poppy-seed noodles. And yes, they are absolutely celebration/mourning food. Or just, as the *other* AB says, good eats.
  20. Think what you will of Wonder Bread (builds strong bodies, 12 ways....) it certainly is an American cultural icon in not only food traditions but marketing savvy. It was with great sadness I read in the LA Times today (actually their web site) that the Wonder Bread bakeries in So Cal are shutting down in October. The last loaves of Wonder Bread will come out on 10/20, and the bakeries will close totally by 10/29. They will also cease marketing Wonder Bread in Southern California at that time. They've been in the market in this area since the 1940's. Regardless of the cultural/culinary impact, the area will loose about 1300 jobs in 4 area cities. But.......no Wonder Bread on the shelves west of Las Vegas??? That's just wrong. Not that I've bought any of it in about 40 years, but still. It's something that was always there, and that I thought always would be. It's wayyyyyyyyyy too late, and I'm wayyyyyyyyyy too tired to figure out how to do a clever little clicky link (if one of the e-G staff would like to PM me with a cheat sheet, I'd be forever grateful), but here's the URL for the article. You *may* need to register to read it, but it's free. http://www.latimes.com/business/la-fi-wond...dlines-business The good news is the Twinkie/Ding Dong/Ho-Ho production and sales will remain.
  21. Cleveland. Best. Episode. EVER. I would KILL for one of those cabbage rolls..........
  22. Pierogi

    Hot weather cooking

    Drain a can (you want about a 12 oz. can) of *GOOD* tuna packed in water. Flake it. In a non-reactive bowl, put some chopped onion (about 1/2 a medium onion), chopped tomatoes (about 1/2 a large one) and chopped cilantro (meh....maybe 1/2 a cup). Some chopped cuke, radish and/or fresh jalapenos (or any combination thereof...) couldn't hurt. Add some S&P, a couple of good shots of Mexican hot sauce (Tapatio or Cholula are my faves) and the juice of 2 good size limes. Stir and add the tuna. All ingredients/components to taste. Maybe a little canola oil (you want flavorless) if the mix seems dry. Let sit in the fridge for at least 1/2 an hour to blend the flavors. Stir again, check seasonings (and amount of lime juice) and serve on tostada shells. Sliced/diced avocado and Mexican creama would be dynamite toppers.
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