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Margaret Pilgrim

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  1. I learned basics, I guess, through osmosis in my mother's kitchen. What I will never forget was the first meal I cooked for my husband. Just back from honeymoon, first apartment. Failed to check the oven before starting. Beef roast, popovers, apple pie. Took "hours" to cook the pie, then roast. But finally got oven up to temp. Put popover pan on top rack -> gorgeous, extravagantly tall popovers...whose tops got sheared off when removed from the oven. Those were the days of easy forgiveness.
  2. My ragu, regardless of meat, has never been silken. I use whatever protein I have on hand, often leftover roast, steak, etc. I "grind" meats in a mini food-processor. The finished product is very textured and meat-centric. Example :
  3. Impromptu pizza channeling an old order-in pie: hamburger, red onion and olives. In standard oven at 450F. Not bad.
  4. Oooops! I have used that word with all of the grandkids!
  5. Sounds like something aimed at the middle school market.
  6. Remember that the other name if Pulled Pork is Carnitas! Many lots. Like a pork shoulder's worth.
  7. YES to pulled pork and chili. "Bars" another great idea. Mac and cheese always sells. Pasta and ragu always requested by our kids. Hot dogs and potato salad.
  8. Word as food. I love sweetbreads but find the texture of brains too soft for me.
  9. Classic misunderstandings, every one! Heartbreaking mistakes we've all made, in one way or another.
  10. Am reminded of when a granddaughter asked me that question. I answered, “Oh yes, Sweetie, I am very, very rich! I have you and your brother and sister, your Daddy and Mommy, and Grandpa! I am super rich!” She grimaced and gave me a look that sealed how loopy she considered me.
  11. Sorry indeed about your mishap and confounded by your horrible food. Next time, and I hope there isn't one, opt for CPMC Van Ness in SF. Truly outstanding food. Order yourself from an extensive menu. Delivered individually within 20 minutes. Great orthopaedic care.
  12. Note that different brands, maybe even different jars, are hotter than others. I'd taste carefully before adding brine to other dishes. (I have one expensive jar in the fridge that is too hot for anyone in the family.)
  13. Bouncing off "Don't ask; don't tell", Don't look, don't smell. Sorry, but you asked.
  14. Okay, I'll bite. We were seated for dinner at a favorite tiny restaurant in Paris. Young cadre, working their hearts out. Two older women were seated next to us, one quite pleasant, the other a real doozy. The doozy croons to the waiter, "I'm a vegetarian. I just know that your wonderful chef will whip up something amazing for me!" Their first course arrives and the jerk forks through hers, glancing across the table at her companion's plate, finally announcing, "Why, mine is exactly like yours but without the meat!" I had to resist a triumphant fist pump!
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