
SLB
participating member-
Posts
559 -
Joined
-
Last visited
Recent Profile Visitors
6,846 profile views
-
Yellow-meat watermelon, oh God. It's been too, too long. I think not since I left Mississippi in 1997. ETA: I think I'm gonna cave and get this book. My inflation theory is, same ole' meat, tricked out sauces. The LGD alone seems like such a great ambassador of the rest . . . .
-
I saw this and immediately wanted to make it for the kids in my life. And also -- ahem -- for me.
-
@Okanagancook, I'm in for the Salad Dressing Thread!
-
JoNorvelleWalker, what is your opinion of the Copper Coeur, now that you've had it for awhile?
-
Shelby, I've been swinging through here looking for what's doing in your preserving kitchen. I find the reruns riveting!!! Last year I realized that, basically, I want to come out and help your Putting-Up like with Ronnie and The Hunter.
-
@Annie_H, I might need that full recipe.
-
I love my Hedley&Bennetts, with one caveat: pay attention to weight. Maybe it's not necessary with the cross-back, but if the thing is on your neck, and you plan to be in it all day . . . some of them are a lot heavier than others. I seem to be sensitive to weight on my neck, and I learned this the 80-plus-dollar way. People like Tilit a lot, but my beautiful red Tilit fell apart quickly. I'm sure it was defective, but have no idea whether that is a common problem there. I have two linen pinafores (one is rough linen), which I wear for the hot weather. I echo something someone said upthread -- the drape will slacken as you bend over, so take care if you're near fire or something like that. And, let's not kid ourselves. Linen is not a textile that ages well. My "dress" apron is AOS. It's shiny black tablecloth material, with hot-pink stitching. And my dirt apron (in my life it's not for food, it's for dirt work) is from HandyMaam. I love this apron. It's priced totally crazy, like a lot of, you know, American-Maker-Hipster. But I do love it: https://handymaamgoods.com/collections/workwear/products/the-drapron I think it would work well for barbecuing or frying or work where the fabric needs to be thick.
-
Nancy speaks for me. It took me probably fifteen years to admit that I actually do not like añejo tequila in anything. If fact, I only modestly like it neat, and would always privilege the reposado option for that kind of thing. With the recent rage of "artisanal" tequilas, maybe I'll revisit the añejo universe.
-
Any New Hampshire insights? I'm trying to get myself back to the Whites in the next year, and I like to bookend my Very-Good-By-Comparison Camp Food with Very Good Restaurant Food.
-
I wonder if it's lobster bisque that I'm remembering; does it have a teeny hint of green curry (as in, bringing NYC-basic Thai food to mind)??? I don't remember it being creamed though, which I think is what makes bisque, "bisque". In fairness, I may not be remembering exactly everything, because it was a vacation sandwiched between awful work-crush; so, you know, drinks . . . . But whatever it was, that's what I had en route to Acadia, and then broke camp way early to get some more of on the backside.
-
I love, love, love Portland. And once left Acadia something like two hours early in order to permit time to get me a bowl of the Eventide chowder before a flight out. Thank you for sharing this, I'm going to try to get there before next winter. I need all that food you posted.
-
I'm not sure if we've discussed the heirloom beans grown by Charley Baer. He carries a bunch of common beans, but specializes in New England heirlooms, e.g. Soldier; King of the Early; Marfax; Yellow-Eye. The brand is known to people who frequent farmer's markets in Maine, Massachusetts, and NH; but now have a functional mail-order system (you used to call and have a delightful conversation with a woman who had an old-timey Maine accent, I could've talked with her for days). Anyway, they're going to be profiled this Saturday on a New Hampshire PBS show called "Preserving New England", I thought folks here might be interested. https://nhpbs.org/schedule/summary.aspx?progId=WeekendswithYankee605&fbclid=IwAR0qbZVITiWkvfsz60d0sHKuiQj-15g9qXA3gDjd3OyMLXsjj8JHjuDpZOI
-
Absurdly, stupidly basic cooking questions (Part 2)
SLB replied to a topic in Food Traditions & Culture
I am embarrassed to report that one can find the answer to this question by googling "freezing raw potatoes". I have nothing to say about why I didn't think about that option until @FauxPas's kind response. Did I mention, it was late? It's been raining for three days, maybe that's it. I don't know about me, y'all. But that is another thread . . . . -
Absurdly, stupidly basic cooking questions (Part 2)
SLB replied to a topic in Food Traditions & Culture
So, my survey late last night found that all internet affirmations that latkes can be happily frozen are talking about already-cooked latkes which are then frozen. Is there some reason nobody freezes their latkes raw but pattied-up?? Does something bad happen to potatoes in the freezer??? -
Yep, that is the Ikea countertop; and I agree that it's actually a decent product although I would never drop the actual sink into one, which is what the folks who built this kitchen did on the parallel line of this galley. The rotting particle-board is the cupboards. I think it was made to require renovation every decade or so. Which is against my religion . . . but the truth is, my lower cabinets floors are going to straight-up fail any day now.