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Darienne

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Everything posted by Darienne

  1. One man's authentic is not another man's authentic.
  2. Ed and I are both bona fide Canadians. And neither of us likes butter tarts. So there...
  3. I'd give a lot for a good bagel (as you well know), but certainly not what you are going through. Quick mending please. Also...to have a doctor who simply tells it as it is...that is, this is going to hurt. This doctor is a treasure. Hang onto him. We are all familiar with the other kind. Be well and be careful. And enjoy your wonderful New York bagels.
  4. Darienne

    Lentils

    Looks delicious. Thanks so much.
  5. Darienne

    Lentils

    https://www.foodandwine.com/recipes/brown-lentils-and-rice-with-caramelized-onions
  6. Darienne

    Lentils

    I'd love to have the recipe for lentil salad that you use, Shai. Please.
  7. Darienne

    Lentils

    I have no legitimate source for the recipe. I'll pm it to you.
  8. Darienne

    Lentils

    A cooking friend sent me her recipe for an ersatz liverwurst made from green/brown lentils, walnuts and fried onions with chicken broth. Made it...added extra Better than Bouillon and I must say it's rather good. Had it for breakfast this morning on toast with horseradish mustard.
  9. Darienne

    Lentils

    Absolutely. According to Claudia Roden, A Book of Middle Eastern Food, my go-to Middle Eastern cookbook since 1974: "Megadarra: Here is a modern version of a medieval dish called mujaddara, described by al-Baghdadi as a dish of the poor...". Roden has a very interesting write-up of the history of the dish. But then I like her entire cookbook particularly for her write-ups on each dish.
  10. Darienne

    Lentils

    A wonderful Middle Eastern recipe with I have for breakfast often. Megadarra. Basically lentils (I use the green or brown ones), rice and fried onions. And of course that wonderful soup, Harira, which has no doubt hundreds of variations. I was first taken with it because I'd never seen a soup before with lentils, chickpeas and rice. But that's just my recipe.
  11. We ordered some and were not really pleased. We live in mid-Ontario and I don't really know how long they took to get here. I grew up eating fresh Montreal bagels and I don't think they can be packaged in plastic and sent by truck or whatever and still taste good and fresh. Montreal bagels go stale pretty quickly. Nope. We won't order them again. Still that's only two people's opinion. Obviously thousands love them as they are fairly popular.
  12. Not to mention our wonderful cheddar cheeses.
  13. We've eaten it for years. And we've never ever 'tasted' the lard in it. Besides as good French Pea "Soupers" , we might just like lard. (Ed's Mother was French Canadian....and I was born and raised my formative years in Montreal.) Normally for supper, I would add a can of chickpeas, parsley, grated carrot, more ground pepper, and some cooked brown rice. Ed has added real bacon bits to his.
  14. Never used one. Probably never will. And I haven't been to a parade in a decade. Oh well...
  15. Darienne

    Ground Pork

    We use it for our version of Chinese dishes which Ed loves. With long green beans, tofu, Singapore Noodles, eggplant, Hot & Sour soup. Chinese dishes are the one thing I could make before I 'discovered' cooking and most of our recipes come from Margaret Gin and Alfred E. Castle. Regional Cooking of China, 1975. I also use a combination of ground beef and pork for Mexican style meat balls, used in a variety of ways including Albondigas soup. My Mexican cookbook, Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking, 1965 is in even worse shape than my Chinese cookbook. I had never eaten pork, as such, before I got married.
  16. Egg Foo Yung is a favorite. Scramble them for the dogs. (Two giant dogs.) Fried eggs on Sundays...Ed cooks them French Canadian style...or the way his French-Canadian Mother cooked them anyway... Pannukakku, Finnish pancakes take lots of eggs. Used to hate eggs. Had a run-in with an English baby-sitter and a soft boiled eggs when a youngster. OK. It did go down....and then it came up. Avoided eggs for decades.
  17. I know that I would not eat it. But then I'm fairly squeamish about such matters and Ed will eat stuff that I won't. But that's really just a gut reaction (pun intended).
  18. We have tried a number of brands ( I live in Ontario, Canada) and stick with Arroy-D only. It tastes the best to us. And I use either the cream or the milk...whatever Ed manages to buy for me. A good number of years ago there was a eG discussion...I can't recall what topic...about the mislabeling of the coconut milks/creams and how they made no sense. We all just agreed at the time to let it go...
  19. And do you have your stand mixer sitting out? There's no room in our kitchen for the stand mixer to sit out and it's a ginormous 7-quart monster. And so I never use it except when forced to...maybe once or twice a year. At most. (And yes, I am crabbing.)
  20. Sometimes I think this topic should be sub-titled: "Ya wanna bet?" I hate my hand mixer. It's a Hamilton Beach and when I bought it in Moab five years ago, it was already an old model. That's what is for sale in Moab...out-of-date appliances. Sorry, I am crabbing. It starts at 'fast' and goes up to 'incredibly stupidly fast'. So I was mixing liquid coconut oil, carob and peanut butter with added bits of this and that, and turned it up to 'incredibly stupidly fast' and completely lost control of it. Yes, a viscous brown mess was suddenly all over the kitchen and me. Many rude words later...which somehow Mr. Ed reading two rooms away completely missed...the kitchen is clean. I am clean. The mixture is in the freezer solidifying. And I am wondering when I'll do it again. You'd think I'd learn. You'd think.
  21. One issue not mentioned here and one that I remember reading about some years ago...is that of the buffer zones around the fields of grown greens actually being cleared and denuded of all greenery, so that the contaminated 'winds' could blow straight from the cows' fields into the planted fields.
  22. People eat apricot kernels? Why? Or should I ask? ps. Added: looked it up. Tried to delete the above post, but apparently couldn't.
  23. That really is sad. Life without potatoes...cannot imagine it. No French Fries? Inconceivable!!
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