Katie Meadow

I must be from the precambrian era. I still grate mine on the box grater, on the second smallest hole. That way I can control by pressure how thick or how feathery my cheese gets. Works equally well with "fresh" hard cheese as it does with the hard leftover ends. Usually we use only enough of a flurry for two portions of pasta, or maybe a half cup at most, so I can see how you might want an assist for large quantities. For reasons mysterious to myself I don't use a microplane for cheese.

So how are the Hatch chiles? We picked up a couple of bag today, but the bags say "mild." In my time in NM there was no such thing as a mild Hatch chile.

@MaryIsobel The ideas above sound really good. It would never have occured to me to use crushed wasabi peas to make a crunchy coating but I like the idea. I like fresh sushi-grade Ahi tuna just about any way it can be prepared, raw or otherwise, as long as it isn't overcooked. One way we like it is patties or burgers, although we don't use bread or buns. Have your fish nice and cold and use a sharp knife to cut it into small cubes, like maybe a quarter inch square. Mix the tuna with some chopped scallions, a little grated ginger, chopped cilantro and a finely minced Thai chile if you are inclined, and salt and pepper. Mix in a little bit of mayonnaise. The original recipe I use calls for 2 Tbsp mayo for one pound of sushi-grade tuna; I think that's too much. I use just enough to hold the burgers together; they will still be very delicate. After forming the patties put them in the fridge for an hour of two to help them keep their shape. In a non-stick pan melt butter and/or oil of choice (rice bran oil would be perfect) on medium heat. Saute gently for s minute or two on each side, so the interior is just warmed. Serve it with a light vinegary sauce or anything else that appeals .I like to serve it with store-bought seaweed salad.My husband likes it with a side of seasoned creme fraiche, like an Asian version of tartar sauce. Maybe this is an opportunity for sprinkling of the much maligned furikake! I suppose you could dip the burgers in a little panko before they go in the pan, but I don't bother. Just turn them carefully. Alternatively you could coat them in black and white sesame seeds or maybe that crunchy wasabi stuff.

Agree, not odd at all. My favorite sweet/savory breakfast treat is some kind of rustic loaf with slices toasted and buttered. Then topped with a blanket of ricotta, generously salted and peppered, and finished with a drizzle of honey or sorghum.

The original oatcakes are my favorite Effie's. I find the corn ones too sweet. I've never seen the Ginger ones, but I would grab them if I did.

Another Siggi's fan here. We buy the plain full fat. My only complaint is they don't seem to market a pint container, so it's either a quart or the teeny personal size. So very rich and good.

And how is it? The logo looks like someone drank a lot of the product before designing it: lovely, mysterious and unreadable, at least by me, but then my eyesight is quirky. I had to read the label to get the spelling and pronunciation. Txurrut! Very fun to say. I too saw that article. I must say, calling it the Vermouth hour isn't quite as romantic as calling it the Violet hour. In my dotage I can no longer drink a martini without sliding down under the table. Porto, Amaro, vermouth, many are delicious and allow me to carry on a conversation and sit upright during my dinner. To your health!

The other day I bought myself a family-size bottle of Carpano Antica, an Italian vermouth. It's my current favorite over ice. Excellent with those parchment paper thin Italian "sheet music" crackers, which are really hard to find and are so delicate they usually suffer in shipping. Trader Joe's used to carry them, but that horse has sailed.

I've never used Jiffy or any other cornbread mix, but the truth is that the batter for most recipes can be made from scratch in less time than it takes for the oven to get to temp, so convenience is dubious. And good cornbread depends on good corn meal. I like Bob's Red Mill medium grind. I only use a minimal amount of sugar, but if you have a sweet tooth you can always adjust that.

Well la di da

But the lady has no snout! I mean the ladle has no spout! This is where enabling goes to die. At half the price it might be a good novelty buy for a toddler; since it stands up on its own you could serve snacks in it. Hey bartender, I'll have a wee dram and a ladle of Goldfish, please!

Paradise Pudding is so weird it's beyond awful. And now I can only hope that Syllabub and her sister Flummery are answers to crossword clues in what's left of my waking hours on earth. And leveret.

I'm surprised grouper isn't available in NY, since it is an east coast fish. Not even Citarella? Never seen it sold in northern CA, that's for sure. Grouper is a favorite of mine; whenever I go to Atlanta to visit my daughter I eat a lot of it, both red and black. So good! I'll be there in the fall for several weeks. Of course my twin grand-daughters are the main draw, but east coast fish is definitely a perk when it comes to visiting the south.

Sablefish is another name for black cod. Sometimes it is labeled as butterfish. No matter what you call it, brown butter is a really yummy way to eat it. Both halibut and black cod are the two fish I eat the most, as they are Pacific fish, sustainably fished, good for you and can be found fresh and wild here in northern CA. And they are both mind-numbingly expensive. But that's what happens when you overfish the planet. I used to include salmon in my top three, but King salmon is now in big trouble.

Show me the Queen of Diamonds and I can make you believe that it is.

Last night we splurged on fresh wild halibut. Has anyone else ever made "Fish in Crazy Water?" I used the pared down NYT recipe, The original I think is from Marcella Hazan and there seem to endless variations, using more or less vegetables. A little surprising the NYT recipe doesn't call for white wine along with tomatoes and water for the poaching liquid; I would add a splash next time. But with halibut it was really delicious. @Ann_T, with a crusty fresh baked baguette for slopping up the sauce this seems like the easiest most lovely way to have a great piece of fish. Although I'm always impressed by your halibut fish and chips.

Cleaning up after that sounds like a miserable chore. Maybe a bigger, smarter fridge is in your near future. So sorry! However my impression is that if we don't hear from you any number of things could be the reason. So keep talking.

The varieties of chiles that can be labelled "New Mexico Chile" are numerous. In order to be called NM chile the pure chile powder (meaning no additives) must be from peppers grown exclusively in New Mexico. I'm not sure whether or not the original strain was an anaheim variety, but I never even heard of an anaheim chile until I moved from NM to CA. When we bought long green chiles in NM they were never labeled "Anaheim." They were longer than the poblanos and brighter green. Sometimes they were specified as Hatch, presumably if they were grown in that location. They were routinely, reliably hot. The CA Anaheim, at least as sold in CA, is very very mild, and just about worthless in my opinion. Ancho chile is the dried form of ripe poblanos. I think of it as rather a medium heat when sold as powder, with a touch sweetness; a workhorse chile. Often good red chile sauces will be made from a combination of ancho and other types, depending on the kind of flavor you are after, or what chiles would be local to your area. Poblano peppers can range from hot to mild; the fresh green ones sold here in the Bay Area are typically mild, but every once in a while I can find hot ones. It isn't predictable. The Mexican supermarket near me, which, sadly, closed, used to be my best chance for hot poblanos and hot jalapeños. Then I found one vendor at one farmer's market whose poblanos were good and hot. Too bad for me, that same vendor's poblanos have been very mild since the pandemic. No idea why. My husband usually does the farmers' market run and he won't ask why.

That's right, blame your family.

I adore leftovers! Especially those I made the night before. No cooking and it's always the way I like it.Win win.

You make me feel like a curmudgeon. What a selfless act. I would just tell my husband if he wanted that he could make it himself. Lamb is peculiar; if it's not too fatty I like it, but it isn't something we eat regularly. Once in a while I make it in a stir-fry with cumin, in the northwest China style. Pre-cut kabob meat is the leanest for slicing in my experience.

Take heart. You are SOO not alone. He's nothing if not smarmy. I would never tune into anything he's on.

This topic is pretty broad. I divide the subject into several categories, all of which exclude a trip to the store:: 1) Pantry meals, when fresh supplies are low. This would include frozen beans, soup, etc., This could also mean some quick meals using tinned seafood or sandwiches of various kinds, but it often involves boiling spaghetti, doing something to an egg in a pan or popping slices of bread in the toaster. We always have a homemade red sauce and some Italian sausages in the freezer. Also linguini with canned clams is a great pantry meals. Some simple cooking and possibly a little brain work might apply. 2) Emergency, desperation and quick meals. Cheese and crackers, and hopefully there's an apple rolling around somewhere. If there's fresh bread the sandwich options are good, peanut butter and jam, cheese and pickle, etc. No real cooking or thinking necessary. Just popcorn might work for me, but my husband needs something more filling. Grilled cheese is a good option. 3) Kitchen sink meals. This means mostly putting together a meal from leftovers, scraps, and using up various partial servings which are left lurking in the fridge. It often involves the microwave, many small bowls of things, etc, A free-for-all with some negotiations. Part of the reason for this category is because of a bad habit my husband and his siblings developed growing up. Always leave a half-portion of anything, just so no other sibling can accuse you of eating it all.

I don't remember ever eating Atlantic halibut growing up on the east coast. Now on the west coast halibut is one of the few fish left that gets high marks from the Monterey Bay seafood watch. Fresh salmon is even pricier now and King salmon is suffering badly, as are the Orca who eat them. Do you not like Black Cod (aka sablefush)? Halibut and black cod ,are typically the two fish we buy, although not as often as we should. Yes, the price is high for both. But we almost never buy beef, so I consider these fish a necessary splurge. Both fish make excellent fish tacos, I think. I like halibut a lot but it's easy to overcook it. Not so for black cod which is really forgiving that way.

This is one weird thread. I don't want to go back any further than this page. I don't see how going to flea markets is shameful. It's fun, and buying crap you don't really need has always been part of it, just as finding treasures you still love after fifty years. Above is the first post by someone named Duby, That person only posted for a few months in 2011, but there's enough that's alarming in that one post. I wonder what happened to that person. Praise be that they didn't "open" any further in this thread. I can't think of anything really shameful about what I've eaten in the past. I can however think of some awful moments that involved things that came back up. When it comes to creative use of Oreos no doubt the examples are legion. I myself am not at all ashamed of the fact that if an Oreo ever comes my way I scrape off the filling into the trash. The cookies themselves aren't bad. As for ice cream, all we can do is thank our lucky stars we can afford a pint and a freezer to keep it cold. Cheers!