SylviaLovegren

Sorry... I guess that description is probably less useful than clotted cream i.e., th layer of milk fat & skin that rises to the top when warming up milk (I believe to make Requeson / Ricotta).. is collected used to make anything from simple tacos - a spoonful of clotted cream & blackened jalapenos for example.. to baked goods. Ah. Makes sense. I was thinking more along the lines of ghee. Clotted cream and blackened jalapenos in a taco, oh drool.

Sounds like a wonderful project and my stomach is jealous of that list. I want that food! Now! By the way, what is "scalded milk fat"?

The digital clocks on the oven and microwave to tell the time, but an analog clock on the wall so you can see that you've still got 15 minutes left before you need to get the beans on. I want Pierogi's red and white 40s clock.

Thanks for an interesting link.

The first thing a new mother does is cuddle her baby and feed it. It's all we can do at the beginning and at the end, touch and feeding are primal.

Can be legit? They aren't GOOD, at least the ones I've tried. But if you need something non-caf and you don't like herbal teas, why not drink decaf tea if you don't mind the taste?

My mom used to make the most sublime dish, but the ingredients have to be first class. Fresh peas, fresh new potatoes, both steamed or boiled until just cooked, then tossed with warmed cream, salt and pepper. The pinnacle of Spring.

Used to dislike when they had the old texture. With the new texture, they're better, but still not wild about Breyers. Except for their Dulce de Leche, which is sublime.

Or really ripe armpit. The other day I accused my poor husband of bad hygiene...only to discover it was the box of guavas on the countertop.

Really? In the States El Paso is a solid but unremarkable brand of prepared Mexican products. I always liked their refried beans but the other stuff was kind of "meh".

On a hundred and eleventy billion trout fishing trips when I was a kid (fanatic dad, anyone?), my mom's method for cooking the fish was simple and unbeatable. Have a wood fire and a well-seasoned cast iron skillet. Cook some really good bacon in the skillet and leave the fat. Clean the fish and roll it in some good corn meal. Fry in the hot bacon fat. Eat the fish with the bacon on the side and a cup of fresh hot coffee made in an old tin pot. If the weather is chilly and a bit gray, the fish, coffee and bacon will taste even more delicious. If there are some homemade biscuits on the side, even better.

I've had Great Lakes walleye grilled with butter, which was delicious. Another method which I use for meh supermarket fish with good result: Cook an onion in some butter until soft. Add juice of 1 lemon to the pan and herb of choice -- I like tarragon. Butter a good sized piece of foil, put half the onion/lemon mixture in, top with fish fillet and top that with rest of onion/lemon. Salt and pepper. Fold foil around fillet and seal. Bake in preheated 350 oven about 10 minutes. You can change seasonings as you will but the basic idea works very nicely. Oven poaching. Fish is tender and not overcooked.

Been to that same A&W. Wonder if their hamburgers are as good as I remember. (Root beer floats are better than I remember...)

When I was young and carefree I moved to L.A. and bought a VW convertible, stick shift. For some reason I then thought it would be a good idea to buy an ice cream cone and drive around while eating it. Two handed driving + ice cream cone + hot L.A. sun = disaster.

Made this yesterday. Delicious. Even I who don't usually like bitter melon loved it. Thank you!

Well, you could always send it to ME.

We used to be able to get unadulterated pasteurized heavy cream at the Whole Foods (it was about 40% as I recall), but now the ones near me only carry ultrapasteurized (hate the off taste that has) with stabilizer gums.

Current tiny rental has a smoke alarm that goes off if the big electric burner is boiling water, so we've got very practiced with the towel and open door routine. We're moving into a full-sized house next month and I'm hoping the smoke alarm set-up is better there!

Exactly how I grew up eating it. then, squeeze the juice into the spoon, drink, repeat. Yes, this is right. Although there are variations: with honey is yummy; powdered sugar is fun, too. Or with brown sugar and broiled, with a splash of sherry if being swellegant.

Maple syrup.

Yes, Cheese Dreams! The ones I grew up with were in Betty Crocker and were toasted bread of some sort, topped with a slice of tomato, bacon, and grated cheese mixed with Worcestershire and a few other sharp things, maybe some egg. Broiled. I usually skipped the taste sharpeners and stuck to nippy cheese. Cheese Dreams were supposed to have been very popular with college coeds in the 40s and 50s, hence irresistibly sophisticated to preteen me. Plus deliciousness ensued. I love your idea of crumpet as the bread base.

My mom always lined her drawers and cupboards and I carried on the tradition for years. Until one day, I was replacing the lining and realized there was no point to it. So I stopped.

One of my favorite mushroom recipes is from an old Cuisine magazine from the late 70s or early 80s. Basically wild mushroomms sauteed with bacon and a bit of onion, served over polenta seasoned with parmesan, all topped with gremolata. The bright gremolata really brings out the earthiness of the mushrooms.

My dad used to do cinnamon toast that way, too. Maybe it was a guy thing? Heavenly, indeed. Never tried it with cheese, but it's on the calendar now.

After reading this, I had to make toasted cheese for lunch. Yum. Thanks!