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Katie Meadow

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Everything posted by Katie Meadow

  1. Good god that sounds delicious.
  2. Thanks. Yeah in the distant past I knew that! Maybe I've reached that tipping point where I relearn something new every day. Now there's a comforting thought.
  3. I know how they get a ship in a bottle, but how do they get that pear in?
  4. Oh, that's a very nice antique. Mine was also just flimsy metal and wood, maybe a little bit newer. Probably purchased at a flea market a million years ago. Even when it worked it didn't work very well. I rarely need more grated hard cheese than two people require for a flurry on pasta, so I'm happy with my old knuckle-challenged box grater. When the wedge of cheese gets dangerously small I just toss the rind in the soup pot or wherever. Actually I don't believe I ever hurt myself grating hard cheese. Before I owned a processor there was always the fear of pink latkes.
  5. Katie Meadow

    Dinner 2021

    If those kids are drooling on the floor they are way too young to have fruit mentos. That's neither the size or shape you want stuck in your kid's airway.
  6. That style of grater has been around forEVER. I'm sure you can find one for a better price than that somewhere!
  7. In the old days those RR pears from Harry and David were spectacular. I had the feeling they packed them very carefully with attention to varying states of ripeness. I kept them in a cool room, not refrigerated. But the last time I ordered them, maybe five years ago, the quality and attention to detail was way down. They just weren't great. Made me sad, and I decided, given the price, not to buy them anymore. This season I've had some excellent Anjou pears. I keep them on the counter and that short window of "just right" has been easy to gauge. When it comes to pears I'm with Flannery O'Connor
  8. Katie Meadow

    Lunch 2021

    Looks like something that would eat your lunch. Or a set of gums and teeth packed for a transplant.
  9. @JoNorvelleWalkerif you hadn't mentioned Junket it probably would have been buried in my brain for the rest of my life. Thank you? I wonder if that stuff they sell as Junket Danish dessert on Amazon is like the original.
  10. I agree that most supermarket jalapeños appear larger than they used to be, as well as less flavorful. It's a crapshoot how much heat a given batch carries. It's too bad, because when I make escabeche or pickled jalapeños I don't want giant slices. I try to pick out smaller peppers and to be safe usually buy a few serranos, just in case I need more heat in the pickle. Not exactly the same, but sort of works. At the farmers market I can usually count on poblanos looking and tasting like poblanos, but that's only in season, and I buy from same vendor. Hard to imagine those giant blan
  11. Cottage cheese was used growing up for only one thing: my dad liked to mix it with sour cream and stir it into sliced cucumbers and radishes with salt and pepper. I still like that once in a while in hot weather. I used to like cottage cheese with cantaloupe sprinkled with cinnamon. Then I switched to ricotta and cantaloupe and never looked back. I can eat good ricotta with a spoon out of the container any time. Now I am partial to to any rustic toast spread with butter then ricotta and salted. But I digress; I know these old pamphlets are comfy homes for all kinds of bizarre conco
  12. Minnesota and North Dakota have traditionally grown a lot of US beets. Louise Erdrich territory. Remember "The Beet Queen?"
  13. oh yeah....wildlife! Backyard birds. Intruder cats. These are tame times. As for worms in Eastern European plums, no doubt a few have slipped into every batch of Slivovitz. For 4 year olds who are seriously cranky. Just don't tell them what is in it.
  14. Katie Meadow

    Dinner 2021

    I had no idea about Wise Sons. My source for lox, bagels and cream cheese is Beauty's Bagels in Oakland, apparently a partner! The bagels are quite good. When I've stayed in NY in the last few years I didn't bother to search out a deli. We usually split our stay between my oldest friend who lives in Chelsea and the Beacon Hotel in the West 70's. The Beacon has kitchenettes with toasters and is right across the street from Fairway, so several days in a row I get my breakfast lox and bagels fix in my hotel room. 2020 was the first year we didn't go back.
  15. CA Bay Laurel is harsher. Turkish are better. I think most all dried bay leaves from spice stores are Turkish, no?
  16. Recently saw a story about a delivery of firewood. Out crawled a tarantula.
  17. Katie Meadow

    Dinner 2021

    Okay, pastrami on white is really sad. Like a raisin bagel is sad. They should have asked, and I would have sent it back or bought two slices of rye bread and done the conversion myself.
  18. Katie Meadow

    Dinner 2021

    Or maybe I thought someone ordered it? Or maybe I just assumed the food appeared like magic in front of me? My deli days are way behind me. I've lived away from NY a lot of years, but I can still tell slaw from a pickle, thank you very much!
  19. Katie Meadow

    Dinner 2021

    Looks yummy. I made my cabbage and carrot pickle the other day, and this evening it will be a side with Dan Dan Soup. That's a version of the popular noodle dish that needs a spoon as well as chopsticks. Both the salad and soup are in regular rotation these days. I can't say I remember ever getting free cole slaw at a deli waiting for my pastrami on rye. Maybe a pickle quarter served alongside. Since I grew up uptown, Barney Greengrass was around the corner. My dad liked the Carnegie Deli best, so that was an occasional treat.
  20. Sorry for any confusion. The steel is 3/8 inch thick.
  21. I have a gas Viking oven. It doesn't want to get hotter than 475 or maybe 500 degrees. We used a stone for many years and then upgraded to a 3.8 inch steel. The steel shortens baking time by a minute or two and gets the bottom crust crispier. I wouldn't call it life changing, but it's definitely worth the expense. Of course it would be nice to have an outdoor pizza oven that cranks up to 700 or higher, but this is a perceptible improvement. The steel also makes it easier for the peel to slide out the pie.
  22. A personal bias: I stay away from corn oil. When baking cakes, if I want a neutral oil I like to use Grapeseed. If I don't have any I will use Sunflower oil instead, but I think the flavor or Grapeseed oil is more appealing. I know there are downsides and upsides to various vegetable oils, some related to agribusiness practices and some related to health, and truthfully I don't know how to make much sense of it. Olive oil seems to be the healthiest choice, but that's a very specific choice when it comes to cakes. Canola is frequently specified for a variety of recipes and often fo
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