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Everything posted by Margaret Pilgrim
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Canned is good enough for Rao's, it's good enough for me.
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Not a rant at all. Just a scream of frustration that we all experience and understand. i grew up in coastal California with backyard tomatoes that I thought were ordinary until I grew up and away and realized that they were quintessential and possibly not to be experienced again: a totally vine ripened beefsteak tomato, still warm from the sun, off the plant 5 minutes. Same for strawberries. Same for clams from Monterey Bay. And the list goes on. But we do what we can with the #$%^ that we are able to access. ETA totally forgot the Blenheim apricots 5 miles away that my father used to buy by the "lug box".
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Pragmatic response, I will do the research suggested above, plan what I think the best pairing and have another compatible bottle close at hand in case the old timer has gone off. Nothing lost, since it's either a good quaff or not.
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Re crappy tomatoes. Slice and sprinkle with SUGAR before salting. This is a 150 year old practice.
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Beans ARE gorgeous. At Ferry Plaza, RG had a big bin of mixed beans for customers to run their finger through. It was like fondling thousands of jewels.
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They work! Some 40 years ago I served a ground portobello lasagna for a Friday night dinner party, catering to several devout guests. One man took a bite and left the rest. The next day his wife explained that he never ate meat on Friday. I thought he just didn’t like it, but, no, he thought it was beef!
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If we are allowed to diverge from proper patés and terrines, I toss out a showstopper (perhaps variation on Child's chicken liver mousse) RUMAKI PATE. Venerable Trader Vic restaurateur served an addictive hors d'oeuvre called rumaki. Subsequently, it has made its way into a paté that is stupid easy to make and killer. So with only a saute pan and blender, do try Rumaki Paté. Pot notes: do not overcook livers before blending. And serve on baguette slices.
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Indeed. Since covid, all we do is wash hands. Why worry about a pound or so of ground beef in the mix. Just "wash on, wash on..."
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Ah, maybe thawing?
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Salmon, yes. But burgers or meatloaf?
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We need the backstory for this. I can't put together a scenario where I would be juggling ground beef near/in an open dishwasher. This takes your esoteric storage methods to new heights.
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Sweet Italian sausage with giant Limas, fresh tomato, chard. Just EVOO and kiss of garlic -> a fabulous bowl. Will definitely repeat.
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Delighted to read this. Bon appétit!
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i set a timer every time I put a CI pan on the flame to dry.
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Yeh, there are simple solutions for just about everything I do wrong. Many close at hand ready for use.
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When I feel like wearing a hair shirt, I recall the number of rather favorite things I've broken when pulling down a stack of plates/layered flat objects. Somehow, when a shelf is full, there always seems to be room on TOP of a pile of somethings. Not always visible and NOT safe storage!
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I always cut cookie batches by 2/3 because my attention span only lasts through one bake; the next bake is overdone and the last is burnt.
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And scare the behoozits out of us!
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How Do You Deal with Handicaps in the Kitchen?
Margaret Pilgrim replied to a topic in Food Traditions & Culture
These are two of my constant travel companions, for maps, menus, et al. The "tortoise" one I bought, the black one I made from one of those magnifying glasses that fold into a little case. I wear them instead of jewelry. Both look close to smart and certainly fill a need. There are many kinds offered on the internet. -
How Do You Deal with Handicaps in the Kitchen?
Margaret Pilgrim replied to a topic in Food Traditions & Culture
Good idea. This stylistic catastrophe is quite prevalent on websites. White script on a yellow background, for instance, seems particularly popular at the moment, -
How Do You Deal with Handicaps in the Kitchen?
Margaret Pilgrim replied to a topic in Food Traditions & Culture
Aaaaaarrrrrrrrgggghhhhh! I absolutely agree and DO NOT GET IT! It's not even a particularly interesting or attractive stylistic gimmick. -
A friend had a collection of Diek Van Erp art deco hand crafted copper vases and pots, all with deep patina. His mother came to visit, and i guess you've figured out the rest. He was relatively calm about the whole thing. They're only "stuff" and you've only one mother.
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I know every building you show us. I'm not quite in tears, but am so very happy for you (and sad for me!)
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Asparagus with truffled goat cheese. Oeufs en meurette (poached eggs in essentially beefless beef stew sauce)