Jump to content

kayb

participating member
  • Posts

    7,539
  • Joined

  • Last visited

4 Followers

Contact Methods

  • Website URL
    http://kayatthekeyboard.wordpress.com

Recent Profile Visitors

17,012 profile views
  1. Leftover papadum from last night's Indian takeout. Still wonderfully crispy. With tamarind sauce. Anyone ever make papadum? I've perused a few recipes -- anyone have an old reliable? As I am still hungry, I think I will go for some canteloupe next, as it's conveniently already diced in the fridge.
  2. @shain, please, what is the story behind that wonderful building perched on the mountaintop, and what I presume is the old kitchen and utensils inside it?
  3. @Duvel, that potato salad looks exceptional. I never had mayo on a German potato salad. That is now in the plans.
  4. @liuzhou -- I have no experience with blood sausage. I do know that blood has a metallic taste (or at least human blood does, an experience borne of sticking a cut finger in my mouth, which is certainly not the most sanitary practice, but it hasn't killed me...yet). Does whatever cooking/curing the blood sausage goes through do away with the metallic taste? The cut sections you show above look fairly tasty. Are they eaten by themselves as a snack, in a prepared dish, or with a condiment?
  5. Dear sweet baby Jesus. They're alive!
  6. The P&H, under Wanda's ownership/management, would have been a fine prototype. It was, up into the late 90s, the only bar in Memphis, at least that I knew of, that still had Kingston Trio on the jukebox. And Wanda was -- well, she was one of a kind. Sadly, she is no longer with us; all those decades of Marlboro Lights got to her. One of the many obits, and one which pretty much captured the nature of the place, is here. I went there for the first time in 1978, when I was a senior in college and working at The Commercial Appeal. Wanda found out I was from Camden, TN, just about 30 miles from her hometown of Parsons, and immediately decided we must be kin. ("My Daddy was a travelin' man...") From then until I moved away, I'd get off at 9:30, head up to the P&H, and wait tables in exchange for my tab. Early evenings, before the serious drinking began, the P&H was a family bar, and my kids grew up eating burgers and fries, learning to shoot pool, busing tables and watching TV in the kitchen with the cook. I miss it, and her.
  7. I'm reminded of my favorite bar in Memphis, the P&H Cafe, whose proprietress, Wanda, allowed amplified music only two nights a year (August 16, the Dead Elvis Ball, and September 17, Hank Williams Sr.'s birthday). "This is a conversation bar," she contended.
  8. Speaking of which, I've had a mashed potato salad. Kind of weird.
  9. Any of the church pot-luck salads (green stuff, pink stuff, etc.) with miniature marshmallows. I will eat most of them that don't have the marshmallows. Ham aspic was always pretty nasty. And my late mother-in-law, God rest her soul, had something she did with canned salmon and unflavored gelatin and Campbells Tomato Soup and chopped up olives and hardboiled eggs that was truly horrific.
  10. I like all different kinds of potato salad, and they DO fall into distinctly different camps. All, in my house have in common that they do NOT HAVE: 1. celery 2. green peppers 3. raw onion Most anything else is fair game. Basic potato salad that I grew up eating and continue to make probably 80 percent of the time is either red or gold potatoes, peeled, diced and boiled, with a dressing of mayo (Hellman's, please), mustard, sweet pickle relish, garlic powder, onion powder, seasoned salt and lots of paprika. I've been known to add a dollop of ketchup to this; it's pinkish anyway from the paprika and the seasoned salt. Sometimes I'll add boiled eggs; generally not. Then there's new potato salad -- tiny new potatoes, halved, boiled, sprinkled down pretty thoroughly with white wine vinegar immediately after they're drained. Dressing is, preferably, a light garlic aioli. Additions include diced cornichons, chopped boiled eggs, parsley, marjoram, chives, whatever other fresh herbs you feel like adding. I make my own take on German potato salad when I cook German: red potatoes are sliced, not peeled, and boiled to just done. Chop up and saute some bacon til almost crisp, add onions. Remove from heat and stir in caraway seeds and a good portion of coarse mustard. Pour over hot potatoes and toss gently; serve warm or at room temp. Every once in a while I sail off into the unknown. I did a salad once with fingerling potatoes cut into chunks and boiled, then doused with rice vinegar and light soy sauce. Dressing was mayo, ginger, more mirin, and a little sesame oil. Additions were shelled edamame, cocktail shrimp and julienned carrots. Sprinkled the bowl with toasted sesame seeds. I always cook potatoes for potato salad cut into bite-sized pieces, whether peeled or not, and cook in salted water.
  11. kayb

    Goat

    I've had goat several times. There's a Caribbean restaurant in Memphis that makes a FINE goat curry (and a pretty good Dark and Stormy to go along with it). I did notice the butchery issue mentioned upthread, with small bits of bone in almost every piece of meat. And goat barbecues are pretty common up and down the Delta. In those, the goat is split open down the belly, ribs cracked away from backbone -- a reverse spatchcock, if you will -- and the critter laid out flat on a rack. He's basted with barbecue sauce and the rack is flipped every couple of hours. Good barbecue; obviously much different from pork. Have never had it ground; have had shoulders braised.
  12. I paused my Misfits box during the summer as I buy most of my produce at the farmers market, and grow some of my own. Through the winter, Misfits has been, for the most part, both cheaper and better quality than grocery produce. YMMV.
  13. I think it's time to can tomatoes. This is the yield from nine plants, picked Friday morning and again this morning. There'll be about half that many again in another couple of days.
  14. @JeanneCake, you are a better person than I.
×
×
  • Create New...