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Margaret Pilgrim

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  1. Have to admit I've not read this thread beyond getting the gist. Not hard rock miners but back in our youth we spent most of our weekends out of the city, panning and dredging on the Yuba River. Our mining partners were serious about gold but not food. I mean, food was dreadful. The other couple were senior in this endeavor and had established a template. Breakfast, either at a village diner or on the river was bacon and eggs. Lunch was a can of Vienna sausage with Heinz chili sauce. Seems scant but I can't remember anything else. Maybe bread. Tad time was eagerly contem
  2. Interesting how flavors are perceived from sweet to savory. I adore springerle and even enjoyed fennel-confit eggplant as a dessert at an outre bistrot, love braised fennel, basil, tarragon and chervil. It is star anise in Asian dishes I don't handle. I made recognizable springerle several years ago from an internet recipe. Rather fun to make and quite delicious fresh.
  3. I have one grandchild who will kill for chicken liver pate (Julia Child recipe); she avoids all vegetables. Her brother will eat broccoli three times a day, literally. Asked what he wanted for sleepover breakfast, asked "do you have any more broccoli?". A third is a carnivore. Just pass more lamb chops. None of these taste match either of their parents nor ours.
  4. I feel like I'm suffering from anomie. I eat just about everything, and can't remember family plate being forced down me. Away from home, I continued an adventurous palate but to this day can't handle smoked salmon, in fact cooked salmon in any form; raw is delicious as sushi or ceviche, but cooking especially grilling that draws out oils...so indeed any oily fish regardless of how healthful they are (mackerel, black cod et al). Iodiny shellfish. Can't abide star anise. I am a really cheap date. Love most of the wonderful "peasant" foods mentioned above. Last nigh
  5. Sounds interesting. We love condrieu with cheese, and are on the prowl for other viogniers "less cher". How do you think this would work? How did you drink it, with food or sipping?
  6. For me, a kitchen should be a place fro experimentation but. not look like a lab, be conducive to work but not feel like a workplace. I need a place to spread out a couple of cookbooks and sit down with a cup of coffee or glass of wine, to develop menus as well as shopping lists. My central work table is as perfect height and material for kneading bread, rolling out pasta as for breakfasting. My kitchen must be a place of life and love besides a place to cook.
  7. I think the most important thing to consider when planning a kitchen is how one cooks. Scale, frequency, preferred or frequent processes, tolerance for cleaning or amount of hired help. I cook essentially 24/7 but have a very simple kitchen that both works for me and, from their comments, also for visiting semi-pro cooks. Basics laid out for work flow and ease of preparation. Hefty but not fancy appliances.
  8. Rats...I thought it was yours. Next time...
  9. Chef David Kinch swears by mustard from Orleans from Martin Pouret.
  10. What happens to the acres of mustard we see in fields and among crops in mid France?
  11. Margaret Pilgrim

    Dinner 2021

    Opening, seasoning and rolling butcher cuts is a brilliant move. Lovely.
  12. They are way post Simpsons, and we have nothing collectible “mint in box’. You got that one right, Sherlock!
  13. You don’t have grandkids. These have all been acquired “by special request” within the past 5 years, and better hire a goid defense lawyer should you get rid of or break one.
  14. Totally forgot that it was Amora who pushed so much mustard through our pantry with its rotating Character glasses, although Amora is not a kid-friendly mustard unless one is French or German, I would think. Surprisingly, we easily got through all this mustard!
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