Jump to content

Sherry B

legacy participant
  • Posts

    51
  • Joined

  • Last visited

Everything posted by Sherry B

  1. "I Like You" by Amy Sedaris. Drop-dead funny, with some good recipes. Kinda dirty too, which I like.
  2. Not sure if posts like this are okay...but here goes. I'm trying to locate a recipe for a rich chocolate cake. The recipe is weird, batter and icing are made at the same time, and part of the icing is mixed into the batter. This is an old, (40-50 yrs old) recipe, originally printed in Progressive Farmer (now Southern Living) magazine. Does this ring any bells with anyone??
  3. This sounds quite good, I'll check it out. I'd also recommend " A Century of Canadian Home Cooking" from, believe it or not, Canadian Living Magazine. I don't really dig the home-ec vibe of the magazine, but this book is a keeper....lots of history, lots of really cool old recipes, (excellent recipes for us food luddites), and great old pictures. It's out of print, but I found a copy on eBay for my daughter. She wanted mine, and I would not part with it.
  4. Hmmm. Nice to see the ongoing gentrification of the East Side. The classes sound really good.
  5. And once in a while....good, pedestrian, North American/Italian food is a good thing. For me at least. Possibly not authentic...but yummy. To get all bent out of shape about "a hint of cream"? They probably just mean a small amount as opposed to a deluge. No, I wouldn't be fearful. I've got sort of bigger issues in life to fear than a menu description.
  6. If there's a thread on this book, I've missed it. I got this for Christmas, and it was a delight. Has anyone else read it? I mean....even the wine section was good, and I drink beer! Or scotch!
  7. Next time I'd roast off a bit of garlic in the pan with the chicken, then while the chicken is resting, deglaze with some white wine, reduce a bit, and add a bit of heavy cream. You could add a wee bit of tomato puree too. You've got a lot going on, herb-wise, so I'd keep it mellow. I wouldn't do an acidic sauce with this, not at all.
  8. Pretty much any kind of offal. My (first) mother-in-law, whom I loved dearly, used to make a stuffed beef heart. She would stuff it with a nice bread stuffing, to fill the...ventricles or whatever they're called. So the platter would have, instead of a nice roast, this big honkin' heart, complete with the stubs of the arteries. Throb, throb. Nope. Kidneys. Organs that have spent all of their time filtering the poison out of urine. Again...nope. And why would one defile a lovely crusty steak pie with a kidney? To me that's like taking a nice chocolate cake and filling it with blood pudding! Needless to say; Blood pudding. Never ever ever. Liver. I used to cook this for my first husband, who (see above) was brought up on guttish chow. I used to bread it and fry it up nice and crisp, and it really looked yummy...but I could never get past the pasty texture, *shudder*. I was in an asian supermarket the other day, and saw a package of fresh, and I kid you not....Pig Uteri. Never going to happen. Also "Pork Bung", which I did not try to find out the meaning of.
  9. I didn't really understand what the johhnycakes were?? To me johnnycake is cornmeal cake, something you bake in a tin, like cornbread. But on the show they were more like pancakes. Would they be cornmeal pancakes?
  10. I miss my Mom's Tourtiere. Mom's Kazabazua Quebec born and bred, and that's tourtiere country! Next time she visits, I'll have to add it to the list of "stuff I get my mom to cook for me". Like fudge. She's some sort of magician with fudge...no measuring, she just puts the stuff in the saucepan, boils it, and ends up with perfect creamy fudge. And it's not that fake sweetened condensed milk stuff either, it's actual fudge. Hmmm. I could ramble on about my mom's cooking, but I didn't mean to hijack, sorry!
  11. I just heard this on the CBC, I am heartbroken. Farewell, sweet James! (Eatrustic, wonderful and thoughtful post!)
  12. I'm really enjoying the Heston Blumenthal shows, although the missing bits for the commercial breaks are screwing with my brain somewhat. On the Black Forest Gateau show (Gateau?? It's a fucking German cake, why call it a "Gateau"? Sheesh.) Anyway, on that show, he was assembling the layers...I was actually toying with the idea of trying the aerated chocolate, (or buying a few Aero bars...who'd know? shhhh.) went to commercial, then he was spraying chocolate with an air-powered paint sprayer. I felt disconnected...hung out to dry. Am I supposed to just boogie on down to Revy and get a paint sprayer? I think not. I wish we got the pure BBC feed with no commercials! Good Eats pretty much rocks, I like Alton Brown a lot. Paula Deen...*shudder, y'all*. Her tugboat captain hubby's sort of cute, though. Michael Smith...I'm ambivalent about him. He's got the experience, and I like the shows where he travels to different venues. The "At Home" shows, ehhh. not so much. And I miss his ponytail, which I thought was hot. I'd like to see a Karen Barnaby show, a Martin Picard show, a show about "real" Canadian eateries, not just the fashionable high-end places. I'd like to see a show about food in the Maritimes, and Newfoundland. Mennonite food from the prairies. Real french-Canadian home cooking, (sorry, Martin!), in fact any Canadian home cooking. Small diners. Real people eating real food, maybe even some people who are on a *gasp* budget! In other words, more food, less flash. I'm not holding my breath.
  13. Why not give Penguin Meats a try? They carry a big selection of fairly interesting meats. (They're on Johnson, just south of 16th). There's a butcher in Ocean Park as well, but I can't remember the name, it's been a while since I lived in White Rock.
  14. I just bought the audiobook version of this book and I look forward to listening to it. Just as soon as I figure out how to put it on my iPod.
  15. When I lived in the country and kept two goats, I made cheese all the time. (A family of three can only drink so much milk!) I can't recall where my recipe came from, but I think it was from a goat-keeping book that was full of ideas for using the milk. (This was long before the internet, and long before I became a "professional" cook. I was strictly an amateur, so I made lots of mistakes, some of them fairly horrifying). As for the cheese, it was very mozzarella-like in flavour, with a kind of boingy-bouncy texture. It wasn't a good melting cheese either. As my skills improved, the quality of the cheese become more consistent, but I wish that I'd had the access to all of the information now available. I raised my kid on that cheese, though....no pun intended!
  16. Too easy! "The Hot Dog Cookbook" The cover photograph is of a crown roast of weiners. Filled with stuffing, garnished with duchesse potatoes, and (of course) peas. Yummeh! "The Happy Cooker" Lots of canned soup-type recipes, written by a "traditional" wifey who obviously has a huge pantry. All that soup!
  17. "The Hot Dog Cookbook". It contains a recipe for a crown roast made with weiners. "The Happy Cooker". Lot's of philosophy regarding the "woman's" duties as far as cooking, etc. They're pretty fun to read, actually, and those are just off the top of my head. I have dozens of non-PC cookbooks.
  18. I just watched my first episode of this show, the one about "Bangers and Mash", and "Treacle Tart". Loved it, but then I'm a fool for British food, in fact for all things British. (I admit to being suprised when I saw the texture of the raw banger mixture. Much finer than I had supposed it to be. And treacle tart....I had always thought that "treacle" was molasses. So that was a bit of a revelation for me. Golden syrup = yum.)
  19. I just read all of the Harry Potter books. For the first time. Took me two weeks. I'm not sure why I waited so long, I guess I thought that they were juvenile, but I loved them. I really like the way that the writing style/focus aged as the characters aged. I've also recently read "The Devil in the Kitchen", which I found....okay. Right now I'm (slowly) reading through the Molly O"Neill anthology of American Food Writing.
  20. My ultimate hot dog, never to be repeated, would be one of the hot dogs that I sold in my restaurant in rural Manitoba. Handmade weiner, (read "country butcher", NOT "artisinal"), deep fried, (which I thought was weird, until I tried it.), on a bakery bun...soft and white. This was opened, lightly buttered, and put on the grill. Fried onions went on, and a homemade sauce that was a lot like Thousand Island dressing. (Miracle Whip, pickle relish, enough Ketchup to make it a bit pink.) These were hot dogs to swoon over, weird as they might sound. It was the weiners, of course, European style, utterly fresh, natural casings, beef and pork with no by-products. They were big without being ostentatious, they didn't try to outrank the bun. They nestled in, knowing their place. I still dream of these, not to mention the burgers that we made. Sherry
  21. To be fair, there are no "Dead Lobster's" (as we affectionately call them) in our neighborhood. I can buy an obscenely huge Dungeness crab off the boat for about 6 bucks. I can take it home and cook it and eat it in all of it's messy splendor with no onlookers except my dog, at whom I growl softly. This is my damned crab. (Once you've eaten Dungeness crab, Lobster is just a frill....an affectation. All that tail meat in such slutty abundance....no.) I wade in butter, shamelessly. If I displayed the animalistic feeding frenzy that fresh crab causes me to indulge in in a restaurant, I'd be hauled away. And I bake pretty good biscuits, too. Sherry
  22. Is Gramma's pub the one across from Molly's Reach? If it is, I'll add a strong recommendation. Really outstanding food, we had fish and chips (me) and a burger (him). Homemade, delicious, nicely presented. (If the pub across from Molly's Reach ISN'T Gramma's, then do this. Go to Molly's Reach. Linger not. Cross the street. Eat at the pub on the corner. That's the one I mean....just can't remember the name. I can remember the view, which was awesome.) Sherry
  23. You guys are killing me. I miss Winnipeg restaurants so much! Of course what I miss is Salisbury House....pizza and mojos at Shakeys out on Portage Ave....the bread at the Paradise....Junior's Chiliburgers and Chili Fries...well, you get the idea. I'm kind of a lowbrow food chick. (Although I love Dubrovnik!) And I miss the Paddock, which had the best onion soup in creation, even if it was loaded down with a kilo of melty cheese....mmmm. Now I'm stuck in the wasteland of Vancouver, where I think the restaurants suck, Lumiere notwithstanding. Sigh. Sherry
  24. I forgot about John Thorne. I've loved all of his books, Simple Cooking, Outlaw Cook, Serious Pig, and the newsletters. Wonderful! Also, Bob Shacochis. Not really a foodie writer, but his book "Domesticity" had some stellar food writing. And recipes.
  25. Mmm. Sherry, I do not know any woman who can get away with really saying with full veracity that all she ever does is read. But it is a wonderful thing to aim for to be sure. What a block-buster of fabulous books you mentioned in your very first post! Some I have not read and will now have to take a look at. As they say, one can never be too rich or have too many books. ← Thank you for the kind response! Um, would you settle for "semi-veracity"? I wish I could just read, my idea of a holiday is a quiet cottage on the ocean with no TV. Just books. Meanwhile, I have to work.
×
×
  • Create New...