Katie Meadow
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Posts posted by Katie Meadow
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For those of you who wish to order Chinese sesame paste I find the one from Mala Market is great. Can't make Dan Dan noodles without it! Although pricier, I like it better than the one available in nearby Oakland Chinatown.
Not that it is relevant to Chinese cooking, but since it has been pointed out, tahini is a different animal. For any middle eastern dishes I love the brand Soom, which I order from Amazon. It doesn't separate the way some other products do and it tastes fresh and pure.
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2 hours ago, Margaret Pilgrim said:
Sounds like something aimed at the middle school market.
Yeah, but it's peanuts, so you can't take it in your lunchbox. Maybe best for a homework cocktail while mom and dad are having their martinis.
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Lunch is going to be a party at my house, with favorite nostalgia foods. I'm celebrating being on the right side of the dirt after my bad fall and in no way ready to leave the house yet. One friend has a birthday tomorrow and we're getting a chocolate cake for her. That same friend makes the absolute best matzoh ball soup on the planet, so she's going all out for poor pathetic me and bringing a pot of it. We'll have bagels and lox too. Another friend isn't much of a cook, but she is a party unto herself and my husband is going to make us Mexican Coffees, her favorite alcoholic drink, to have with the cake. It'll all be downhill from there, with me being cranky, my husband doing the cooking, which means a lot of very basic pasta dishes and grilled cheese sandwiches, hours of PT, podcasts, pot gummies and pizza. Things could be worse, of course.
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4 hours ago, liuzhou said:
Although I started this topic and have had more than my fair share to contribute to it recently, I always feel disturbed when I see it revived.
Wishing you a speedy recovery @Katie Meadow and sorry to read of your pitiful sustenance during your incarceration.
I will say that it was the medical staff who kept me sane during my four hospital stays last year. I actually missed them after I was discharged last time.
Not usually anything to miss about hospital stays.
Thanks. Yes the thread that pop up that make me queasy are this Hospital Food and the Never Again...thread
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Thanks to all well-wishers. Just having my husband's French toast this morning was a total thrill!
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Wow, what a dubious honor to be able to post experience in this thread. Now I realize how incredibly spoiled and privileged I am. Just got home yesterday afternoon from four nights in the hospital after fracturing my hip. So weird knowing I now have titanium body parts. Only because I haven't spent time in a hospital for many years, the food seems worse than ever, way worse than airline food, frankly. By the last day I figured out that the "choose your own omelet" wasn't bad and you could opt for actual fresh spinach. The steamed broccoli and carrots were real vegetables and were plain and not tampered with. We brought our own butter and salt and that was a tolerable option. Thursday chef's special was roast turkey breast and mashed potatoes. The turkey was actually not bad, plain, even moist and redolent of thanksgiving. The mash potatoes were inedible. My guess is they were reconstituted with water. No bread was even tolerable. The concept of toast escapes them. The pancakes were like slabs of recycled cardboard. All salad dressings were disgusting. Because they use minimal salt they overcompensate with dry herbs and spices. I know I haven't used canned beans in many years, but the black beans were indescribably bad. The English Muffins were third tier something, served sort of warm but not actually toasted and were powdery and very very strange.
The menu was extensive and not appealing. They gave you a choice of fresh fruit cup or canned! You could order a cup of one kind of fresh fruit, and the grapes were good. The hospital insists you order three meals a day and encourages large amounts in every order. I ate less than half of anything. In other words my husband had plenty to eat. The crackers and cheeses from home saved my life and a friend brought me some excellent cookies.
I learned why so many people in America love oxycodone. The staff was amazing in every way, from doctors to janitors. I got a ride home in a gurney transport from two hilarious guys. Whatever they had been smoking I wish they would have offered me some. Their GPS on board was, of all things, a MAN who gave them insane directions to the house, but that was the highlight of the four days. The three of us were in stitches, the good kind.
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22 hours ago, blue_dolphin said:
I've been buying them for a while and blame either @weinoo or @Katie Meadow. I can get them at a local import shop.
The brine is good in a vinaigrette. Or just toss greens with a splash of brine and drizzle of olive oil.
Also toss your hot spuds with it prior to making a potato salad.
I'm not a big pasta salad fan but the aforementioned vinaigrette makes a nice dressing for the sort with bits of cheese and salami.
If you're making any recipe that uses pickled peppers, look for a way to sneak the brine in to sub for vinegar, lemon juice, etc.
Unconditional approval for use in potato salad.
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The STUPORBOWL was of no interest to my parents or my husband's parents when we grew up--me in NY, him in CA. My husband will probably watch this year, only because the Niners are in it. We used to go to the movies every year during the game, but not in the last few years. I like wings, but am not a fan of anything ranch. In fact, we don't eat and watch TV at the same time, except maybe popcorn once in a while. The rest of the typical game day spread is completely beyond me, as are the rules of football, which I will never understand as long as I live. When my husband tries to explain the rules of play my brain just goes somewhere else, even though I THINK I'm listening. Most likely I will sit next to him and read the paper during the game and pay attention to the screen only when the commercials are on. Sick! My spectator sports of choice are baseball and tennis. For food we will be having cauliflower marinara on pasta. Always good and always easy. But it will not be eaten in front of the TV. He freaks out if I even get one crumb on the sofa, so you can be sure he won't allow red sauce anywhere near the TV! And that's how my tomorrow will unfold. I see the game as leisurely crossword puzzle time.
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5 minutes ago, Alex said:
Worth comparing to Deb's, I should think, but haven't done so yet.
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53 minutes ago, blue_dolphin said:
Have you tried Deb Perelman's recipe for Chicken and rice, street cart style from her cookbook Smitten Kitchen Everyday?
For many years, while my mother was alive, I was a devotee of the Halal cart on the southwest corner of 53rd, near the fountain. I would get the chicken, and always asked for mostly white sauce and a squeeze of the red, which is very hot. My mother lived three blocks from that cart. There was almost always a quick-moving line; those guys work fast!
I have actually made that Smitten Kitchen recipe when feeling nostalgic, but not for many years. It wasn't exactly the same, but it was pretty good.
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3 hours ago, Senior Sea Kayaker said:
I suppose this qualifies as a food funny.
And good riddance I say.
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On 7/22/2023 at 4:13 PM, Darienne said:
I would just automatically use the golden syrup. I seldom have the light variety on hand.
I pulled the plug on corn syrup years ago. In my pantry you will find Lyles, Steen's cane syrup, sorghum syrup and Tippleman's Burnt Sugar Syrup. Oh, and maple syrup which I rarely use except on pancakes. I'm not fond of molasses, so I usually sub Steen's. I use the Tippleman's,along with butter, to fry apples as a breakfast treat. It would also be the best option for Jamaican Black Cake, if you are so inclined.
One of my favorite recipes for gingerbread/cake is Laurie Colwin's Damp Gingerbread, which uses Lyles and no molasses. Delicious!
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10 hours ago, liuzhou said:
I'll start with the strangest. For some reason which evades me, these are very popular here in China. They also display a fascinating glimpse into European geography. Danish cookies plastered with the UK Union Flag and pictures of what they doubtless call Big Ben, something very few people have ever seen. It's the Elizabeth Tower.
The actual cookies (a term that further removes them from being British) are made in that famous Danish suburb, Malaysia and imported via Shanghai.
The box contains actually contains a 908 gram tin of the butter cookies and a separate box containing 100 grams of the vanilla rolls.
Neither are my favourites. Too sweet but they are considered to be a high value gift here.
That is indeed one weird looking tin. But in its favor it is nothing if not collectible. What a stroke of mad genius to spotlight Ted as a representative of the King's Guard. I guess he needs a sugar fix to keep himself upright.
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@liuzhou I know the snails for the broth are river snails, but is there more than one species used? Are the snails farmed? If the soup is so popular now how do they regulate the harvest? Or do they? Just curious.
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4 hours ago, C. sapidus said:
If I have the right recipe (see below), Franey uses about 3x the amount of saltine crackers compared with my usual recipe. A good crab cake has barely enough filler to keep everything from falling apart. Strong demerit right off the bat.
Dunno if the same one, but here is a Pierre Franey recipe for crab cakes:
Yep, same recipe, same hilarious comments. When it comes to crab cakes I agree: lotsa crab and as little filler as you can get away with..
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12 hours ago, gfweb said:
It was probably bananas. Baltimore cuisine has always been idiosyncratic.
Now that we have thoroughly pounded Chicken Maryland and dissected the implication of Chicken MarylandS it's time to turn our attention to the city of Baltimore. What came across my inbox from the NYT this morning via Sam Sifton was Pierre Franey's recipe for Crab Cakes Baltimore Style. The comments from readers are simply hilarious. Franey, as you might know, is not from B-more, and natives of that city don't take kindly to his take on crab cakes. Pick your crab-meat, and don't let anyone tell you what to do with it.
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I don't buy a lot of cookbooks, but recently I bought several used ones on eBay:
Root to Leaf / Steven Satterfield (of Miller Union in Atlanta)
Open Kitchen / Susan Spungen
50 Great Curries of India
Frida's Fiesta / a lovely book that has recipes for some of Frida Kahlo's favorite meals for entertaining.
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If Chicken Maryland is a dish that includes bacon-wrapped bananas with cream and mustard sauce, Maryland can bloody well keep it.
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2 hours ago, liamsaunt said:
Ravioli with roasted beet sauce and toasted pine nuts
Up my alley! Do you have a recipe for the beet sauce? One of my local restaurants serves casunzei, which I adore. It's ravioli stuffed with beets and goat cheese with a sauce of butter and poppy seeds. Making a beet sauce for store-bought ravioli might be an easier hack.
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If the state of Maryland wants to think it invented dark meat, well, that just doesn't fly. But having a weird word meaning the leg-thigh in one piece is fine by me. If that's what they original intended they didn't do a very good PR job.
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8 hours ago, Tropicalsenior said:
Correct me if I'm wrong, but I always understood chicken Marilyn to be the cut of chicken not a specific recipe. I was always told that it was the thigh and leg portion together.
That's my understanding as well. When I first came across a recipe that specified "4 chicken marylands" I had to look ir up. But there is also a dish called Chicken Maryland which consists of a fried chicken cutlet, or even just fried chicken. No idea what would make it particular to the state of Maryland in either case.
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The easiest meals I know that only use one cooking vessel are stir-fries. I am assuming you are allowed to call it "one dish" even if the rice gets cooked separately. Very little to clean up after a wok friendly meal, and a well seasoned wok practically washes itself. All you need is one burner and an electric rice cooker.
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Late brunch for a friend's birthday and she loves a Mexican Coffee cocktail. Ordinarily I don't stock tequila or Kahlua, but I do now. A really delicious drink, of course with a float of cream. We served them with dessert.
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@weinoo, another three ingredient almond cookie is this one from Doris Greenspan:
https://food52.com/recipes/67683-dorie-greenspan-s-3-ingredient-almond-crackle-cookies
They are best eaten within 12 hrs of baking for the most crunch. After that, even kept in a tin, they get chewy, which isn't bad either. Sliced almonds, sugar and a whole egg, and that's it. Really easy, really good, perfect with pears in wine for dessert. Great choice for gluten-averse dinner guests. I have a close friend, very appreciative of all dinner invites,, not gluten-free at all, but who is cooking-averse and loves these. Even she can make them.
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Breakfast 2024
in Cooking
Posted
Once upon a time I did a lot of mushroom foraging. We have black chanterelles but I've never heard of a black bolete. Sounds delicious. I quit foraging for the black chanterelles because my only good patch was in dense Poison Oak and I became more and more allergic.