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SLB

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    Hospital Food

    in Food Traditions & Culture

    Posted

    On 5/7/2023 at 5:50 PM, MaryIsobel said:

    However, I now have a great idea for a small gift for anyone facing a hospital stay (given they don't have any dietary restrictions.) A miniature pepper grinder, some salt, individual packets of butter, some hot sauce, hp sauce, soy sauce, ketchup...

    Noted, well.

     

    And -- seconding the perfectly-put words of @Kim Shook.  We're witcha, all around.    

    • Like 2
    • Thanks 1

    RIP: Mimi Sheraton

    in Food Media & Arts

    Posted

    Sorry about that.  These purport to be "gift links":

     

    https://www.nytimes.com/2023/04/07/dining/mimi-sheraton-writing-prose-recipes.html?unlocked_article_code=pCtu52uCaZUaupVICtywMxtUSgd77cGMzdnz6syBfl74yJILrouZv9Ur7SGPqR8THvKBpVf3iWwiTEH8VVj5q3_q30NtvqNBaQZa0dfocEGdXQWmv6u_W9dHqrPXBXEPbEuN2JyYCAHuriGnN70GhuMJY-yrst9ZJD-5tll4MW9DLqgvE4T5oUi-j92zToE_llbU6sdA2audZ7K8Fn149U6T1SpehE2ouPoZagws0-PBWrIZP7ZtLoQhz1IzAi9tCS8JnufZ_x_j5K7665fJEC3TgwynqCePf3sKvSzjVaSeZo4akMHKRQ_FOz4tByrXunOCfTb9SicPcFsRcwlshyMXvfk5gSRoVOu3&smid=url-share

     

    https://www.nytimes.com/2023/04/06/dining/mimi-sheraton-dead.html?unlocked_article_code=_uEk8YxsdRhZ6ZtJFbz3Js0roSM5pFWvjOXxbw_ovmAQor9P8ccPpZDzHeUeUIO4Cb6QbowrLbZzNs_EBQKToWLxxJ5mMec3cuIrOZiMXoAyDnZ9TbCpX5x6jqkeW6Yu3o6DSJf-NGHTDXoYAccUgtU9mXXfQuxZFhfJiojEFAHWYPdTwIHhNXANd5c2orc14G2FgbbTxQiip8PsGXGlGQQ1a0hj8jMveidZvEjaoX3zUOG4GrVIVoHZI2Kz2ZXZu0bUY_4T9GEfXDflS5d2nOxw3Hsd_PWPCeImUO6HpmGigNDTsSLyy_rcyC-Q6dDoAEr2ca24DjA5qQ&smid=url-share

    RIP: Mimi Sheraton

    in Food Media & Arts

    Posted · Edited by Smithy
    Adjusted title for clarity (log)

    “Well, whether they’re right or not, which means they agree with me,” she told The Times wryly in 2004, “food writers in general devote too much space to chefs’ philosophies. They’re not Picasso, after all — this is supper. So I don’t want to hear about a chef’s intentions. Call me when it’s good.”

     

    https://www.nytimes.com/2023/04/06/dining/mimi-sheraton-dead.html?action=click&module=Well&pgtype=Homepage&section=Food

    • Like 1
    • Sad 3

    Smitten Kitchen Keepers-and a cookbook gripe

    in Cookbooks & References

    Posted · Edited by SLB (log)

    I would make pizza beans with any ole' bean.  Obviously they'll look different with a dark bean, but I don't think the taste or texture would be worse for the substitution.  

     

    And I only ever have whole canned tomatoes, I just chunk 'em. 

     

    To state the obvious, this board is filled with bona fide professionals with master-skills; but with me, when things seem too soupy, I just turn up the heat and pull off the foil.  The beans are gonna be fantastic.

    • Like 3

    Smitten Kitchen Keepers-and a cookbook gripe

    in Cookbooks & References

    Posted · Edited by SLB (log)

    Those Pizza Beans are definitely a keeper. 

     

    I got a spectacular idea from her blog years ago, pink-lemonade lemon bars.  

     

    However, I did not use her recipe for the lemon bars.  I used the end-all, be-all recipe for lemon bars, which is by Pam Anderson from her Cook's Illustrated days.  [That Pam Anderson was no joke.  As far as I was concerned, she was the only contributor at the 90's CI whose seasoning did not require radical improvements.]

     

    I just adapted that to include pureed raspberries, maybe I reduced some of the lemon juice or something.  But I do consider the concept something that would have never occurred to me had I not encountered it in Perelman's blog.  

     

    And those pink-lemonade lemon bars never fail to destroy any other dessert on the table.  Even the chocolate.  The last time I made them, the host turned to me and said, "[SLB], these are sick."

    • Like 2

    Tell us about the popular foods you’ve never tried

    in Food Media & Arts

    Posted

    Honey Buns.  

     

    Honey buns, I learned in another life, are very hard for grocers to keep from being stolen.  But I've never even been tempted.

     

    In fairness, I have never eaten many of the very popular mass-produced sweets; I may have  had exactly one Twinkie in my Very American childhood.  I never could quite get it. I mean -- to be sure, I never could really get ahold of it, since my folks were so unrelentingly cheap about that Little Debbie stuff. 

     

    But when I did get ahold of one, I never understood why anyone would want that over a fresh or even stale donut.  Which we did have in the house, from the supermarket bakery.  

     

     

    • Like 1

    Nut milk maker recommendations

    in Kitchen Consumer

    Posted · Edited by SLB (log)

    I too enjoyed @JoNorvelleWalker's orgeat exploration.

     

    But what brought me to this topic was the recipe for almond milk that is in "A Drizzle of Honey", which reconstructs the cuisine of the Jewish converso community of Inquisition Spain, as follows:

     

    1C sliced almonds

    2t sugar

    2C chicken broth, water, or wine.  

     

    (Gitlitz D. and Davidson L., A Drizzle of Honey, 1999, p. 19.)

     

    I nearly fell out! I had no idea almond milk could taste like anything other than sugar (which is what the stuff people buy in those boxes taste like to me, white-sugar-water).

     

    Well, let's be honest. I had no idea that almond milk was an old-timey thing at all.  I thought it was a newfangled pricey opportunity for plant-based living.  You learn something new every day!

    • Like 2
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