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blue_dolphin

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Everything posted by blue_dolphin

  1. blue_dolphin

    Breakfast 2020!

    Made the Pink Grapefruit Marmalade from David Lebovitz's blog yesterday. Enjoyed some toast with the last of my French cultured butter. Black coffee. Debating whether that butter is an essential item. It might just be. The gourmet foods shop where I got it is a small business that sells mostly to restaurants. The staff got together and purchased the business from the previous owner and had just gotten things to a stable situation. I'm sure they are hurting and would like to support them.
  2. A friend who's still at my former company told me they'd been asked not to leave out any shared treats. Moot point now - as of today, the whole site has been shuttered. I have been taking my baked treats to the library but this is out now as well. A couple of friends with kids at home have told me they'd welcome anything I bake so I may have a few takers if I get into a baking mood.
  3. That's what I was trying to figure out!
  4. There's still one of those Helms trucks on display at the old Helms bakery which became the Antique Guild and is now a furniture/design showroom. We also had bread delivery in upstate NY, but it was Freihofer’s. Same deal with the sign in the window so the driver knew to stop. The company started out delivering from horse-drawn wagons and when I was quite small, they still used them to deliver to my grandmother's house in Troy. If I recall, they only brought the old horse-drawn wagon around on Saturdays at that time and I remember it being called out as something special to see. My mother never wanted us to be around when the Freihofer man came by because he always had all sorts of treats that we would clamor for but that we couldn't afford, aside from the occasional box of their chocolate chip cookies, which my brothers adored! Seems to often be subject to panic buying. The manager at my local Smart & Final said they'd stopped carrying it for that reason - too hard to keep in stock. I last ordered a pack of 3 - 3lb boxes for $14 which I thought was highway robbery. Currently a little more than twice that price.
  5. Not to worry. I was only mildly disappointed that Chick-Fil-A, which has a location just around the corner, is not selling a bag-o-bacon. I must say that it looks quite nice and crispy. Is that the case?
  6. We had one on the front porch, but not built in. It was insulated to keep milk from freezing, at least for a while. As I recall, they were provided by the dairy and sported their logo as a bit of advertising. Even if you had to step out on to the purchase to open the box, it would still be handy for these times.
  7. blue_dolphin

    Lunch 2020

    Yesterday's late lunch/early dinner. Lemony White Beans With Anchovy and Parmesan from Alison Roman's Nothing Fancy My Rancho Gordo Azufrado beans were a bit tender to handle the sauté with the garlic, red chili and anchovy but it certainly made them taste good!
  8. blue_dolphin

    Breakfast 2020!

    Editing to share an Irish coffee anecdote. On September 11, 1901, Catherine O'Connor, age 17, who would become my grandmother, arrived from Ireland at Ellis Island, NY. Seventy five years later, in 1976, she returned for the first time on a family vacation and was introduced to Irish coffee as a great way to warm up a damp afternoon. While on that trip, my cousin asked her if they had Irish coffee before she emigrated. Her response, "Oh sure child, if we had this back then, I never would have left!" Should you decide to share the blessing on that mug, make sure to pronounce the name of the evil one in the way my grandmother did. It's the Divil, don't you know!
  9. There is some discussion earlier in the thread. I keep it in the freezer and grate what I need with a microplane without thawing. Several other people also freeze it. @KennethT reported that the flavor becomes muted when frozen. If I want slices or julienne, I use fresh but otherwise, haven't noticed a big loss of flavor.
  10. blue_dolphin

    Maple syrup...

    It's been a while since this thread has seen any action. A friend shared this 1969 booklet of maple recipes from the Miner Institute in northern NY and it being sugaring season and all, I thought I'd pass them on. I can't speak to having tried any of them. The cornflake cookies interest me but the maple salad dressing for fruit salads is a bit of a curiosity.
  11. *Penzeys 20% Off Offer Details Not applicable to prior sales, not valid with other offers. Not for resale. While supplies last. Online, visit www.penzeys.com, and enter SAFE into the apply code field at checkout. Standard shipping rates and certain exemptions apply (Vanilla Extracts and Gift Cards). Discounts only applicable to items in stock during the promotional period. Offer ends midnight Monday, March 16, 2020. Free shipping is normally $40. Less 20% = $32
  12. blue_dolphin

    Lunch 2020

    Scallops with Spicy Beans, Tomatillo, and Citrus from Alison Roman's Nothing Fancy. Recipe available online at this link. I purchased this book as a Christmas gift for my cousin and this was one recipe that I photographed because the combination of ingredients sounded so curious and since I found 2 open bags of scallops in the freezer the other day, it was time. Quite nice.
  13. blue_dolphin

    Breakfast 2020!

    Red beans & rice Beans from the freezer, rice cooked up fresh in the Instant Pot.
  14. Well, we all know that one person's treat makes another one shudder 🙃!
  15. I'm also a ginger beer fan and love to use it in cocktails. Bundaberg is my go-to brand. I also like Trader Joe's Triple Ginger Brew when it's available. A few of the mixed drinks I enjoy it in: El Diablo - Tequila, cassis, lime juice, ginger beer Dark 'n Stormy - Dark rum, ginger beer, lime wedge Gin-gin Mule - Gin, lime juice, simple syrup, ginger beer Spicy Mexican Mule - Ancho Reyes Ancho Chile Liqueur, lime juice, ginger beer
  16. Tom Douglas, one of Seattle’s most well-known chefs, will temporarily close 12 of his restaurants, effective Sunday. That's around 800 people out of work for a couple of months.
  17. blue_dolphin

    Lunch 2020

    Variations on 2 recipes from Made in Spain by José Andrés. Broiled scallops with Albariño wine on a bed of caramelized onion and diced cured ham topped with breadcrumbs and a salad of greens, oranges, olives and anchovy with a dressing of Chinchón (I subbed ouzo), sherry vinegar, olive oil, orange zest and juice.
  18. blue_dolphin

    Breakfast 2020!

    If I was really thinking about how to appall maximum membership, I could have added some corn 😉
  19. blue_dolphin

    Breakfast 2020!

    I promise I will not serve this when you come to visit, but it absolutely hit the spot and warmed me up on a cool, cloudy morning!
  20. blue_dolphin

    Breakfast 2020!

    Bean haters and kale-phobes, avert your eyes for beans & greens on toast lie ahead. Inspired by this recipe for Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs on Serious Eats.
  21. Thanks for letting me know. I think I fixed the link now.
  22. Brazilian Jubilee Cookies were recommended by my neighbor who said her mom used to make them all the time when she was growing up. It appears they made an appearance in the 1952 Pillsbury Bake-Off, though did not take the top prize. Using the full 2T of instant coffee granules gives them a distinct coffee flavor and a bitterness that's offset by the chocolate topping. I used butter instead of shortening and topped half with milk chocolate and half with dark chocolate. I found it easier to melt the chocolate and spoon it on top rather than the method described in the recipe. Oh, and I lightly toasted the Brazil nuts after chopping them.
  23. blue_dolphin

    Breakfast 2020!

    Saw this repost of an older recipe from Smitten Kitchen this AM and had to make it. Kind of a salade Lyonnaise on a crusty roll. Here's the recipe: Fried egg sandwich with bacon and blue cheese If I'd taken a photo, it would have looked like this but messier. Delicious to be sure but I'm inclined to think the salad, topped with poached egg and crusty bread on the side would be as good, but less messy.
  24. Evan Kleiman interviewed Karen Stabiner, author of the article cited above on her radio show/podcast, Good Food. Here is a link to the segment.
  25. blue_dolphin

    Breakfast 2020!

    My riff on a Tortilla de sobrasada y queso Mahón (Omelet of Mallorquin sausage and Mahón cheese) from José Andrés' Made in Spain. I substituted 'nduja for the sobrasada as they are both very soft sausages and grated a random piece of cheese which I know was from Spain but was not Mahón. I wasn't confident that I could flip a cheesy omelet in my 6-inch cast iron skillet so I went with egg rings in a non-stick skillet to make little one egg versions.
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