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Margaret Pilgrim

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Everything posted by Margaret Pilgrim

  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!
  15. Same here. It is one of those classics that family members verbally fight over before you go. Like, "The juicer is MINE!" "No way! I was using it before you were born!" "Not true! Anyway, I've used it a lot more than you." And, yes, as I remember, cost $3 at a garage sale.
  16. Instant mashed potatoes (Ore-Ida or Betty Crocker) are my country go-to on first night rotis-chicken night. Fast gravy from canned chicken broth + rotis drippings. Warm comfort after a long car ride.
  17. Some time ago I wrote about my frustration trying to cook for someone with different taste, Most responders counseled that they simply cooked things their sweeties liked. I couldn't get across that the problem was different taste rather than preferred dishes. Like pepper in this thread.
  18. My go-to for 65 years https://www.thebuenavista.com/home/home.html
  19. Something definitely weird here. I find both swordfish and shark to be very mild fish. As suggested, freshness must have been a factor here.
  20. The brewing method shown in the video reminds me of "camp coffee" my mother used to make in the Sierras when I was a child.
  21. margarine, the kind with the yellow dye blob cut out. (Blue Bonnet?) In the US, this was the norm during WWII. My mother used to save "top milk", the cream on then unhomogenized milk, and beat it into the shortening-like margarine along with the coloring capsule. She was highly incensed by an in-law who served the white stuff untreated. AKA slovenly.
  22. I used to make something very similar that was a Greek walnut pie. Always a lot of bang for the effort. Think "coiled baklava". Thanks for the reminder.
  23. Sounds like you are intuitively on a good track. vis a vis...
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