Anna N
-
Posts
22,516 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Anna N
-
-
Yes, I certainly agree that she had a genius for conveying her passion. But I think I disagree with your opinion that she wasn't very scholarly; or perhaps we're just defining "scholarly" differently.
I would say Elizabeth David had the ability to relay scholarly information without being pedantic.
In a similar fashion, she could convey passion in a much subtler style than, let's say, MFK Fisher, who's my favorite food writer.
I was surprised as anyone when Ms David held my interest for the entire length of "English Bread and Yeast Cookery", which I found myself reading straight through even though I'd only purchased it as a reference book.
I just acquired this book and it held my interest, too! I have since ordered two more of her books.
-
Last night "Crammed Chowder" from the best selling Canadian cookbook Looneyspoons. This is a low-fat fish soup which is very satisfying. Served with a home-made baguette.
Sorry, that's not the same soup at all!
Don't have time right now to re-write the recipe to meet copyright rules but if anyone is interested I will do so at another time.
-
Were you reading my mind? Last night I cooked a duck (not confit) and this morning stared at the carcass in the 'fridge determined that something could be done with it. I googled for duck soup but little came up that didn't require ingredients I simply don't have on hand. I brooded for a while and finally came up with Wonton Soup with Duck Stock. I made a standard stock with the bones taking off the meat before it became too overcooked. I finely chopped the duck meat, mixed in some sherry, some soy, some scallions and some white pepper and made wontons. I then added some ginger, some scallions and some soy to the strained and defatted stock and the resulting soup is quite tasty and warming on a November day. I'll be very interested to read other ideas.
-
Dianne, last week Food Basics was selling pork shoulders (maple Leaf) in cryovac, with skin , for $1./lb.
I bought a 10 lber for brining and smoking.
The latest batch of flyers says that NoThrills has cryovac wrapped pork shoulder for even less, $.87/lb., starting Sunday. They do not have rain checks, and tend to undersupply features, so go early!
I bought one of these shoulders, cooked it in the oven at 350 for about 4 hours and it was the most delicious pork I have had in years. $8 for 8lbs of tasty pork! Can't be beat. Today I used some leftover roast pork to make my own version of potstickers and they too, were yummy.
-
When I first joined, this board was not nearly as hospitable as it has become. I wanted an opportunity to explore the community before I revealed much about myself. Once I determined that there was a certain level of comfort, I revealed my identity. Still, I cannot imagine why someone who wants to ask how to cook a roast or where to find good vanilla needs to reveal much about themselves. Only when the subject becomes controversial does it seem to me that anonymity is a problem. Too bad we can't restrict some threads to "participation allowed only with full disclosure".
-
Can a lamb shoulder be so very different from a pork shoulder? Deboning a pork shoulder.
-
On the counters: Coffee maker and convection/toaster oven - used daily.
K/A Processor, K/A Mixer - used three or more times each week.
K/A Blender - used occasionally but too tall to fit anywhere else and too heavy to move frequently.
FoodSaver - used 2 or more times each week.
All other small appliances are stashed in cupboards or drawers either upstairs or in the basement.
I would love to have clear counters but it's not an option in this tiny kitchen with so very little storage space.
-
Japan, Thailand, Vietnam, India.
-
Welcome Barbara. I look forward to a vital and exciting forum.
-
I did make these and though they were not difficult, I was quite disappointed in the result. I was definitly expecting something much more delicate, tender and flaky. But having sampled Danish pastry in Denmark, I have to say that the things we call Danishes here would not be recognized by a Dane!
-
....
Pikelets can usually be found in the oatcake shops in N. Staffordshire... and Elizabeth David has recipes for these as well. I haven't tried making them, Anna, as I don't think they'll live up to my memories! I first had these in Derbyshire as well.
Thank you - it's nice to know that someone else had pikelets in Derbyshire! I don't think I would attempt them either - it might spoil a marvellous memory.
-
Last night "Crammed Chowder" from the best selling Canadian cookbook Looneyspoons. This is a low-fat fish soup which is very satisfying. Served with a home-made baguette.
-
Is an English Muffin what I call a Crumpet?
If so Dan Lepard gives a great recipe on page 485 of "The Cooks Book"
They have both yeast and baking soda in them.
Here in Canada crumpets and English muffins are quite distinct and one could not subbed for the other.
-
I still dream of pikelets which I think must have been the "fast food" of my childhood. They were sold by a woman just outside the Corn Market (Derby) as I recall and they were a rare treat. Crumpets, here in Canada, are close to those I recall in the UK but my memory may be faulty!
-
I prepare spring rolls quite often, my kids really love them. I make them the entire meal and serve it do-it-yourself style. my most recent spread
....
YUM!
-
-
An impromptu minestrone with meatballs, white beans and spinach.
-
I am incredibly old-fashioned - when I gather my clean clothes each morning, one item is my clean apron. If I still had them, I would wear my hospital lab coats but I am sure I would appear much more weird than I do in my apron (affectionately called my "pinny" (from pinafore).
-
I just want to mention that pre-rolling a warm cake to "set" it's shape is out dated advice. It's truely not necessary and it only makes things harder when you go to fill your cake.
...
Most interesting. It definitely sounds much easier. Next time I attempt a jelly roll cake, I will take the leap of faith and try it your way. Thanks.
-
Honey Crisp for out of hand eating everytime. They have brought me back to apples in the raw form.
-
My LeCreuset are fully enamelled including the base.
Edited for spelling.
-
Anna, it looks great! I can't say I have ever seen or eaten anything like that here though.
I haven't been everywhere though! It looks like a chunky version of niku-jyaga that I taught in my first eGCI class (first recipe)
I KNEW you had posted a recipe for a beef stew Japanese style but could not for the life of me figure out where is was! Thanks. I will review that whole course and try your version which looks very, very tasty.
-
...
I borrowed an excellent book from the library,
The Japanese Kitchen
by Hiroko Shimbo
The Harvard Common Press, 2000
If you can borrow a copy, or find one locally, it will be a great help.
...jay
Thanks! I will see if I can find a copy.
-
so this is a real treat for me. I am going to have a go!
Pictorial: Lemon Chicken
in China: Cooking & Baking
Posted
This looks extremely appetizing. Thanks.