Margaret Pilgrim

Chocolate pot de creme. Hey, I needed to test it for tonight's dinner party. You wouldn't want to serve guests an unknown quantity would you?

Marinated green beans "Swedish meatballs", hash browns

Reheated chicken and noodles from Tuesday night's dinner. Like a warm comforter. Hey, it's foggy and 60 degrees here!

Lust.

I'll have flatware place settings for 12 and several orders of the fries, thank you very much. Maybe three.

Busy day + skimpy larder -> "mushroom carpaccio" Followed by sausage and pepper spaghetti and daily greens

Use a single edge razor blade to clean major crud off mirror. Wash down with Windex or ammonia, with final wipe down/rinse with vinegar water.

I have a simple all metal no gear model, My D-I-L's mother ships me a bushel of Meyer lemons every Christmas. I spend a lot of time prepping them for various dishes. And this juicer has served me well for some 4 or 5 years. These are plump and juicy fruit, not tough or dried out specimens. Before I bought this juicer, I used several bowl types which I thought were super, but not after trying the handled one. But I read here that YMMV,

Where we came from, change the references from music to eG names and...

Threw supermarket roast chicken carcass in 275 degree oven with half an onion and garlic clove, covered with water and covered with glass lid. Took a 2 hour nap. Awoke to scent of rich broth. Added egg noodles and chicken meat. Totally effortless meal. Plus leftovers.

Magnificent! My mother used make the occasional steak and kidney pie. I haven't had, even SEEN, anything close in many, many years.

Off thread topic, but IMHO the best toasted cheese sandwiches are made in a frying pan. Butter one side of the sandwich and fry until brown, then flip and fry the other side in the butter that remains in the pan. Incomparable! Or use a teflon pan if you must, but know that you are missing out.

It was absolutely ground breaking! It began in the days when internet interaction depended on usenet, newsgroups. Yes, Virginia, there was a time before social media. I remember Buxbaum telling me, in the context of "rec.travel.europe", that this guy Shaw was going to start a forum about food and I should join. "What's a forum?" I asked him. "It's the next thing. Special interest forums will replace usenet." I couldn't comprehend this, but went along.

Well, there are English muffins and there are English muffins. A couple of years ago when I was in the habit of doing "breakfast club" at our son's house, new baby and all, I would make fresh English muffins. They were hot off the griddle and would have been a sin to toast. Just break oven and lay on butter...

What "aha" moment have you had on eGullet? Some 18 years ago, Cabralles, a young woman who shared her love of travel and fine dining, remarked that she frequently came home from work and enjoyed a glass of champagne as she relaxed and contemplated dinner, advising that an open bottle would last a week if well sealed with a champagne stopper. No need to wait for "an occasion" for this refreshing quaff. Salut!

Lazy country dinner: bottom shelf of oven pizza. Mozzarella, mushrooms, onion, pepperoni on his, additional brush of red sauce and fresh basil on mine. Crazy lighting bleached out the right hand side which was much darker in reality. DH is requesting "thin crust pizza". This was 3/16 thick at center, 1/2 inch edges. Not thin enough. Any advice, other than less dough per pie?

The dog ate my manual. The dog has eaten ALL my manuals.

What's a butter tart???? Googling suggests is a cousin, close cousin, to a chess tart. Both wending their way from England probably, or at least maybe!

if you can get natural ones. But the commercial (OceanSpray et al) are REALLY sweet. As in aaarrrggghhhh sweet.

Oh, lordy, do we understand that!

How do you make your mustard sauce? Mine wouldn't take any awards...

Hens of the woods omelet to Not enough eggs for the amount of shrooms, or too much hen, but I suffered through it.

Oysters and tri-tip sandwich at Marshall Store in Marshall, West Marin

I'm afraid of putting (cold) clay from fridge to oven. Am I wrong?

We transfer leftovers to small Corningware pieces that have no problem with temperature shock, fridge to microwave or oven.