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tammylc

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Posts posted by tammylc

    Lunch! (2003-2012)

    in Cooking

    Posted

    Leftover rare strip steak, sliced thinly across the grain and heated up just a little bit in the microwave, sandwiched between two lightly toasted slices of Zingerman's farm bread. Sprinkled with a little salt and pepper. Transcendent - definitely more than the sum of its parts.

    Yum.

    eG Foodblog: Misgabi - An Australian's week

    in Food Traditions & Culture

    Posted

    I've noticed you usually steam your corn, or roast it in foil. Have you ever tried grilling it? This is our favorite way to make corn - it gets all smoky and maybe a little bit charred and has excellent flavor. It does require that your corn come with the husks still on - not sure how it's usually sold in Australia. Just soak the corn, husks and all, for about 20-30 minutes, then throw it on the grill. Turn frequently until it's black on all sides, remove the husks, and enjoy.

    We also love grilling asparagus - just toss it with a little olive oil and salt and pepper, and grill until done. It's completely transformative.

    Sadly, it's most definitely not grilling season here in Michigan, so I must live vicariously through you. Excellent blog - thank you!

    Pronouncing "Foie Gras"

    in Food Traditions & Culture

    Posted

    And no amount of correcting will convince my friend to say sangria instead of sangUria.

    There are some people who will obstinately continue to do something that's incorrect, usually saying something like "Oh, I don't care if that's the right way to say it, this is the way I say it." Those people really annoy me.

    Farm Raised Salmon

    in Kitchen Consumer

    Posted

    Anyone who has eaten fresh King salmon or fresh Copper River Red salmon would never ever again buy farm raised salmon.  If I can't get fresh wild salmon I pick another fish.

    Your sample of "anyone" is clearly different than my sample of "anyone." My husband, who Saturday bought the stinkiest Camembert the cheese shop had, puts fat-free Kraft singles on his sandwiches.

    Plenty of people like salmon enough that they will happily settle for second best if best is not available. Or don't believe the difference in flavor and/or texture makes up for the difference in price. I know many of these people - some of them are even my friends.

    Farm Raised Salmon

    in Kitchen Consumer

    Posted

    Whole Foods straddles the line between "hotbed of Birkenstocks" and regular grocery store. The biggest difference is that they don't carry foods with artificial flavors or colors, and tend to have many more organic options than your usual grocery store.

    With respect to salmon, I just wanted to note that Whole Foods frequently carries both wild and farm-raised salmon, based on availability. I expect they offer farm-raised because of both the price point and availability concerns.

    Here's a page from their website about sustainable seafood - doesn't address your question about why they carry farmed at all, though: http://www.wholefoodsmarket.com/issues/lis...st_seafood.html

    Butternut Squash Soup

    in Cooking

    Posted · Edited by tammylc (log)

    I made a butternut squash soup on Saturday that was garnished with toasted squash seeds and crisped sage leaves. The sage leaves got bright green and pretty - it was a very attractive garnish.

    To crisp the sage leaves, just heat up some canola oil until hot, then throw fresh sage leaves in a few at at time. The should start to sizzle immediately, or the oil isn't hot enough. Remove after 10-15 seconds or so. Drain on paper towels.

    Brussel Sprouts and Butternut Squash

    in Cooking

    Posted

    I'm having a dinner party tonight, and decided to cook seasonally - hit the market, see what I could get, and come home and cook it. I ended up with two fresh grass fed Amish chickens (bought directly from some Amish folks) and some brussel sprouts, butternut squash and leeks. I'll be using the leeks to attempt to recreate Lady T's fabulous scallopped potatoes from the Heartland Gathering, but I'm looking for inspiration on the other two veggies. Anybody got any good ideas? All the side dishes need to be vegetarian.

    Thanks!

    Good Coffee in Expensive Restaurants

    in Coffee & Tea

    Posted

    I'm the family's resident food geek, but my husband is the coffee geek. And he never ceases to be amazed when the fine dining restaurants we go to serve really standard or even subpar coffee.

    Are there are any restaurants out there offering Kona or Jamaican Blue? If not, why not? In Eric's opinion, if customers are paying $100/head for food and wine, they probably wouldn't object to paying $5 or $10 for a cup of really good coffee.

    Thoughts?

    Carrot Tops

    in Cooking

    Posted

    We tried sauteeing some up at a Secret Society of Greens Eaters gathering, but found they were very tough when cooked. In our experience though, the raw greens tasting remarkably like carrot. After we cooked them they mostly tasted like the butter, cumin and salt we sauteed them in, though.

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