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heidih

eGullet Society staff emeritus
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  1. heidih

    Dinner 2019

    I assumed just a purple potato thin puree based on the menu https://www.friedas.com/the-ultimate-purple-sweet-potato-guide/
  2. As others note - some of the books are wonderful. My 5th grader needed some responsiobility tasks that would also lift his self esteem. I handed him Volume 2 of Julia's Mastering the Art of French Cooking and told him I'd like a baguette. He had never even seen me in my bread baking days. I stayed at home but in another room as back-up. A LONG recipe but it was really good bread. His proud smile when relatives praised it was priceless. Also if you can find Nancy Silverton's (La Brea Bakery) Gourmet article from March 1996 "A Lesson in Baking Bread" - DO. It is magnificent. I have it somewhere in my saved article box. PM me if you can't find it and I'll mail. Flour and water are cheap and sounds like you have the time.
  3. heidih

    Dinner 2019

    My first thought was "hodge podge" - tempura with sauced teak and potato puree. The BBQ sauce? Rest looks lovely
  4. Pretty well. TThe main issue was getting "short-sheeted". I ordered the dough with my grocery order and they were smaller than my usual which fill whole pan and have to slighty trim edges. Along one uncut side you can see how much smaller they were. So I cut the pieces smaller which made them more unwieldy and messy. I did give away of some yesterday so this morning's shot is not whole batch. Syrup was perfect. The only 2 lemons I could harvest were not really juicy but fragrant so I grated some zest in.I did keep a dish in freezer to test syrup a few times. There was plenty of the other selections so plates will be full.
  5. heidih

    Rolling pin

    If I could find my ndian one I'd send it to ya. What us your major use?
  6. Perhaps this is it click wherre it says John T to go to linkk. Software maddening me....
  7. heidih

    Rolling pin

    Those are good questions. I also thnk it comes down to your height and your rolling table height and the diameter of your usual dough needs.. You are pushing from above and out - not squooshing forward. My fave is in garage buried but it is an Indian one. Less diameter, more control. Otherwise I use the old fashioned handle one but put my on the edges not the handles. My 2 cents. The reason buried is is cuz I tend to use base of palm or ith flat bread pull and move around I don't do rolled cut out cookies anymore.
  8. heidih

    Making Food Gifts

    How are you progressing? I do baked goods - my standards that people start hinting about around Thanksgiving to make sure they are on the "nice versus naughty list". Starting my deliveries today so they don' t get overwhelmed right at Christmas week. Serious Eats has a good summary of some of their simple (most) but interesting ideas https://www.seriouseats.com/roundups/homemade-food-gifts
  9. Mexico is not one cuisine or place. There are many regions/states. I posted this elsewhere here today about posole by the fantastic late Patricia Quintana for an example of excellence. https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html She authored many books and taught. The NYT obit https://www.nytimes.com/2018/11/29/obituaries/patricia-quintana-dead.html
  10. Thanks Chris - that is an amazing recounting of such diverse and unexpected flavors. What goes on in that man's mind Also I appreciate the no photo descriptions. It makes us think more about what it tasted like. Much like Marlena Spieler's non image blog https://forums.egullet.org/topic/80538-eg-foodblog-marlena-life-is-delicious-wherever-i-am/ Hpefully others will have the chance to visit and report.
  11. OK my yearly baklava anxiety attack. People get so excited that I feel ridiculous pressure and I am normally Miss Calm Cool Collected. Nuts ground, syrup ready to boil, butter ready, oven pre-heating. I think the big stops for me are the cutting which I described to a friend today as "precision cutting of wet kleenex and getting syrup just right. A normal person would use a thermometer - but.. So... ready set go
  12. My favorite posole article. I'd suggest using RG's hominy at least once - intense in the best way. https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html
  13. Ha! I'm not gonna overthink as is my default 1. Fish sauce 2, Crab/shrimp/ lobster 3. kumquat marmalade w/ good bread 4, Alaskan salmon frm the fisher guy 5. chocolate pudding wth whipped cream 6. freshly cooked good rice - plain or with a touch of nuoc mam 7. Off the tree ripe white nectarines 8. Off the tree ripe Santa Rosa plums 9.Lamb shank - low and slow 10. Yucca cooked with cow foot
  14. heidih

    Dinner 2019

    @mm84321 Oh good grief - that is a complete comfort spread that I will admit to coveting. Wow - thanks!
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