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Everything posted by SylviaLovegren

  1. Tenderloin of what? It looks like a big ol' fish fillet to me.
  2. Yes, Binford. Wherever we were, we were grateful to the garage folks, who did a quick and great job and to G.T. South's for the food. We saw George's Grill and the Chinese joint, but decided on BBQ, glad we did.
  3. Our car broke down on the outskirts of Indy a few weeks ago and while we waited for the very nice mechanic to figure out what was wrong and fix it, we looked around at the strip malls where we were stranded for some place to hang out and maybe eat. Amidst the Starbucks and Wendys and Carl's Jrs et al we found a local BBQ joint, G.T. South's. Yelp reviews were decent and the place looked good so we tried it. Can't say it was the BEST BBQ we've ever had, but it was definitely tasty and solid and if we were in the area again, we'd go there. We all had the ribs, which were succulent and meaty, with two choices of sauces on the side. The mild sauce was too sweet and ketchupy for us, but we all really liked the hot sauce, which was zippy and zingy, with some solid burn without being incendiary. Good! The sides were good, as well -- excellent collards and just right southern green beans. And this place understands sweet tea. G.T. South's was our silver lining!
  4. The Dutch Baby we made in Seattle in the 70s was a giant popover/Yorkshire pudding baked in a cast iron skillet, served with lemon juice, butter and powdered sugar. Lovely.
  5. I get that bubble in the middle all the time but I will refuse to ever call it a "blood bubble." Just sayin.
  6. My sister told me this, as well. What kind of water do you have? When we lived in NJ the water was very hard and it took extra mounds of detergent to get the dishes clean, but I can't figure Toronto water out. Maybe I'll try this and see. Right now, I'm using one of the all-in-one pods plus 2 Tbsp powder in the cup -- liquid or pods alone just don't do it. Note: this post was moved from, and responded to a post in, the Who else has tableware lust? topic.
  7. I'd second Costco, but we really like the Solon Greek olive oil rather than any Italian oils. It is very reasonably priced and tastes good.
  8. Here's a reference to Holland House whiskey sour mix from 1949 http://mingum.blogspot.ca/2010/04/holland-house.html And have you been in touch with the folks at the Museum of the American Cocktail? http://sofabinstitute.org/cocktail-museum I swear I remember seeing an article or reading something in a book about pre-mixed canned cocktails being available in the 1890s. But can't remember where I saw that...and that probably wasn't dry sour mix. Sorry to be a pest -- this is obsessing me. Heublein Cocktails were available in the late 1800s, although their whiskey sour doesn't seem to have started that early. http://harlandjohnson.com/Heublein%20Cocktails/
  9. Our son's birthday dinner, all by request. Brazilian shrimp and rice, with fried zucchini. And a gin and tonic (should have been a Caipirinha, but you work with what you have). And lemon meringue pie. I added way more lemon juice than called for and the filling was a bit goopy and my meringue always comes out looking lame, but the taste was divine!
  10. If you cook horrid little Lima beans gently, slowly, and not at a fast boil, they become soft and succulent and delicious and buttery.
  11. I think to qualify as a "salad" it had to have either sour cream or mayo in it. Jello with fruit in it was that way -- it was a salad if served on a lettuce leaf with a dollop of mayo (with paprika!) on top. If you put whipped cream on the Jello with fruit, it was dessert.
  12. We always made it without the rice and with sour cream rather than cool whip -- that made it a salad, though, instead of a dessert...
  13. Hi all, Culinary Historians of Canada is sponsoring a dairy farm and cidery tour this Saturday, August 1 in Caledon. Lunch at the cidery is part of the package! I'm going (I'm a member of CHC) and it looks like a fun, interesting day, with good food to boot. Come on up! http://culinaryhistorians.ca/events/upcoming-events
  14. Wow! What is the cake and why and how'd you do it? And is that a cherry tart or? Please to explain.
  15. Welcome! There are a couple other New Yukkers around the joint.
  16. Welcome! Would love to hear about what you like to eat in Spain.
  17. I forgot Dump Cake! Certainly saw many a one at the annual family reunion party -- and ate some, too.
  18. The red pudding is Scandinavian "rodgrod" (with the slanty things through the "o"s). Junket is rennet milk pudding. There's an Amish/Mennonite buffet restaurant that has the red pudding on their dessert buffet all the time -- I love it topped with tapioca pudding!
  19. Oooh, that tomato pudding looks absolutely scrumptious.
  20. No idea whether that is what I had. Doesn't sound like it but I'm having a hard time figuring out what the roux does -- is it sort of like layers of butter in pastry, acting as an air introducer for leavening? Thanks for posting it! The Mongolian breads I had were almost like pita, with a pocket, but a much more tender crumb, obviously had a fair amount of fat in it. I just remembered another local bread -- the upstate New York/Buffalo kummelweck roll -- it's a type of Vienna roll, but made a specific way in Buffalo for "beef on weck" sandwiches. Sadly, I've never had it nor do I have the recipe.
  21. Grasshopper pie, Grand Marnier cake or souffle (or I have a good recipe for a Grand Marnier torte with orange chocolate sauce from Libby Hillman's 1963 "Lessons in Gourmet Cooking"), chocolate mousse, crepes suzette, cherries jubilee, chocolate fondue !!! One of my Betty Crocker cookbooks from the period has a lemon cake with lemon frosting with flaming sugar cubes (soaked in lemon extract) on top. I also have a recipe for what I call "Bomb Shelter Chocolate-Cherry Delight Cake" because I'm pretty sure it could survive a nuclear blast (from BH&G in 1969): 1 package devil's food cake mix 20 oz can cherry pie filling, undrained 3.9 oz package instant chocolate pudding mix 2 T cocoa powder 2 cups Cool Whip Bake the cake in two layers as directed. Whirl the pie filling in a blender for a few second, then stir in the pudding mix and cocoa. Fold in the Cool Whip. Use about 1/2 cup of the cherry glop to cover the bottom layer of the cake. Top with second layer and use rest of glop to frost. Garnish with optional maraschino cherries. Chill until serving time. Another big 60s dessert was American style (not NY style) cheesecake made with gelatine with pineapple or blueberry glaze. Fruit cocktail cake made with cans of fruit cocktail -- actually quite delicious and very childish -- think super sweet cottage pudding. Jello cake, made with an actual box of jello powder baked in the cake -- there was also one (see the Sterns) that had jello liquid poured over the cake. Tang Pie, made with whipped topping (or Cool Whip), Tang, sweetened condensed milk and sour cream, served in a graham crust. If you want any of the recipes, let me know. One last thing, for purists: Cool Whip didn't actually come on the market until 1970. Before that we had boxes of "whipped topping" -- a dry powder you mixed with water before whipping into something that didn't taste as good as Cool Whip. If you want to be really authentic you could see if you can find whipped topping anywhere...but Cool Whip seems a pretty fair substitute, to me.
  22. They always stop carrying exactly the thing I like the best. And in your DH's defense, the water packed and the oil packed artichokes look almost exactly the same -- why would you think you need to check?
  23. They actually sell both the plain artichokes and the oil packed --- you have to look carefully to see which you're getting. Been there, done that. The plain ones are good to use in Greek artichoke stew: https://veggiephile.wordpress.com/2014/06/28/greek-artichoke-stew/
  24. SylviaLovegren


    Yes, always pick okra if it's ready to be picked, don't wait. Such beautiful huge inedible things will grow. And, no, never eat raw okra. Unless you're trying to rid your stomach of poison...
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