Margaret Pilgrim
-
Posts
5,386 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Margaret Pilgrim
-
-
Reading the past 24+ hours of this thread, my previous opinion of you is cemented, "strong woman crossing the plains', but in 2024 rather than 1860. I'm so very impressed with you, Smithy, for "holding the fort" or Princessmobile in this case. Amazing job.
All good thoughts for you and your darling.
-
4
-
1
-
-
2 hours ago, gfweb said:
What's wrong with shrimp and crabs? They spoil just like scaled fish do.
Because they are/can be scavengers?
-
3 hours ago, Neely said:
I just make a bechamel sauce and add a dollop of cream for smooth richness, then add about teaspoon of English mustard and a dessert spoon of Dijon all to taste.
Agree Hollandaise with added Dijon would be good but I find making a bechamel easier.
Another easy alternative is a tablespoon of creme fraiche or sour cream or even heavy cream, splat of Dijon, bring to simmer, reduce heat and whisk in several tablespoons butter. A kind of faux buerre blanc. Done in a minute. (Change flavoring by subbing meyer lemon, slivered mint, horseradish, or, or, or....
-
1
-
1
-
-
1 minute ago, Katie Meadow said:
Just a guess, but perhaps The Local Butcher Shop in Berkeley offers beef cheeks. It's an amazing place, if you want meat. Maybe Berkeley Bowl has them? I've never looked for them.
Thanks, and duh! We LOVE The Local Butcher Shop! It's a destination for us, not a 5 minute walk to our corner shopping street, but a joyous place to drop a bundle of money in exchange for superb product and service. (Berkeley Bowl is a little too "Berkeley" for me. I'm always afraid that I'm breaking some kind of unwritten but universally understood covenant.)
-
Shel, where are you finding beef cheeks in the Bay Area? Every place I've asked has told me that they all go to restaurants.
-
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
-
1
-
-
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.
-
3
-
1
-
-
Oooops! I have used that word with all of the grandkids!
-
Sounds like something aimed at the middle school market.
-
1
-
5
-
-
41 minutes ago, billyhill said:
Yep chili is added to the list. Pulled pork, if there are enough leftovers could repurposed into a tamale pie/casserole
Remember that the other name if Pulled Pork is Carnitas! Many lots. Like a pork shoulder's worth.
-
1
-
-
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.
-
2
-
-
Word as food. I love sweetbreads but find the texture of brains too soft for me.
-
-
Classic misunderstandings, every one! Heartbreaking mistakes we've all made, in one way or another.
-
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.
-
3
-
1
-
-
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.
-
2
-
-
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.)
-
2
-
1
-
-
Bouncing off "Don't ask; don't tell", Don't look, don't smell. Sorry, but you asked.
-
1
-
2
-
-
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!
-
5
-
-
15 minutes ago, Kerry Beal said:
I grew up with one of those.
I'm sure I got one at a thrift store a few years back - gotta be around here somewhere!
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.
-
1
-
-
Word.
-
1
-
1
-
-
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.
-
2
-
-
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.
-
3
-
Food Funnies
in Food Media & Arts
Posted
Reminds me of the Gary Larson cartoon where a dog is gloating to his (dog) friends that he is being taken to the vet to be tutored,