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Margaret Pilgrim

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    San Francisco

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  1. Have you thought of "lamp-posting" your magazines when you decide do let go of them? Our house is on a rat-track to a popular Sunday farmer's market. I put out a "free" box of cooking magazines. It's fun to see people stop and "shop", cramming as many as they can into backpacks and shopping bags. And to know they are going to good homes rather than recycle.
  2. I really liked Vetri's Pizza book, and flirted with Pasta for some time before succumbing. I love making hand-made pasta, although I don't do it often enough. It's kind of Play-Doh for adults. So finally...
  3. I've never made a Viet paté, however French style chicken liver mousse and Poiynesian Rumaki paté are household snack staples. Very similar in technique with exception of Viet paté's being steamed, and the other two incorporating already lightly cooked chicken livers.
  4. Do you suppose if I used Chopsticks in my left it might improve my technique?
  5. A Village Peoples' song describes your after-treatment shopping trek. But you pulled off a superb dinner "on spite of". I remember less successful after hand-surgery kitchen activity when I decided to make bread the day I was released from hospital. Kneading without proper gloves. Yucky, yucky, yucky.... Not intelligent coping.
  6. Margaret Pilgrim

    Dinner 2021

    Looks wonderful! What's the base?
  7. Margaret Pilgrim

    Dinner 2021

    Joe's Special, a one pan historic San Francisco concoction.
  8. Looks fine. Pascade has as many "recipes" as there are Aiuvergne nanas. Before I sourced purportedly authentic, I used Dutch Baby recipes (without sugar) with excellent results. Enjoy your own versions!
  9. From the Auvergne region of France, adaptable savory pascade. Originally eaten simply, now piled with toppings of your choice. Endlessly variable. So, what's in your fridge? My latest, shredded pot roast, jus, avocado, herbs. Make a large frying-pan or individual sizes.
  10. Margaret Pilgrim

    Dinner 2021

    Thanks for this history. I remember my first solo food-oriented visit to NYC in the late '80s. I especially remember going to Guss' Pickles (the red barrels in front) and Grand Dairy Restaurant where I ordered blintzes.
  11. Reminds me of a tin we bought at an antique market. Labeled "snake venom." i had it sitting on a kitchen shelf when son spotted it and went ballistic, "WTF ARE YOU THINKING?! You have NO IDEA what was in that tin or how potent it was or what residue is left even if it was packaged in an interior bottle." We triple wrapped it in newspaper and put it in the garbage. How DO you get rid of something like that?
  12. Thread drift alert! A panade of a different color...
  13. Totally agree. This is a tough gig, Amassing, sanitizing, filling, SELLING, delivering -> collecting, sanitizing, etc., etc. And even allowing for the charm factor, keeping the product moderately competitively priced.
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