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Margaret Pilgrim

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Posts posted by Margaret Pilgrim

  1. A 2nd generation Mexican woman gave me the following recipe and instruction.    1 cup flour, two tablespoons fresh lard or shortening, shower of salt, enough hot water to bind.   LET REST, COVERED, AN HOUR.    Roll out on very lightly floured board.    Turn dough frequently to encourage a circle.    Grill in an UNGREASED cast iron pan.    Keep warm under a towel.  


    Works pretty well.

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  2. 10 hours ago, weinoo said:


    In my (northern) California years, there was a friend who would go up to Mendocino or Humboldt County a few times a year to go abalone "fishing." No - you don't drop a line, you dive. And at that time (I don't know what the current regs are), you had to free dive, and the limit was probably one or two. (You did not want to get caught illegally taking ab). That was not a very safe thing to do; it's a treacherous coast and the water is cold - but then again, the guy jumped out of planes and base jumped; he was one of those.


    Anyway, he and his dive buddies would bring the abalone back, and we'd prep and cook it. Pried out of its shell, sliced thinly, and then got the shit pounded out of it, often with the side of a wine bottle!  Sautéed ever so briefly in butter and/or olive oil, it was heaven on a plate. Nothing from the sea tastes like that. Saline, sweet, tender - oh man. The stuff available in cans - nah. And as has happened to so many other sea creatures, over-harvesting led to even more regs, etc. etc. And now they farm abalone, and it's harvested much younger as it reaches market age more quickly, etc. etc. Sad decline of a delicious species. All this talk of seafood...


    Funny, this coming up now.   For two days I have been seriously Jonesing last Century abalone.    2 martini lunches at Bardelli's on O'Farrell: avocado and grapefruit, then abalone steaks.   But, hell, in those days we even served abalone at small dinner parties.  


    Mise: abalone steaks, egg beaten with splash of seltzer, fresh saltine crumbs mashed to meal, unsalted butter. Beafeaters, Noilly.    Make martini.   Heat butter to bubbling.   Dip steaks in egg, then very lightly in crumbs.     Lay steaks in hot pan.    Throw back half a martini.  Turn steaks.   Toss down remainder of martini.   Plate abalone.    Heaven!


    Just today I saw that a locsl purveyor is offering fresh abalone STEAKS.   I will check it out soon, and if true, I'm gonna git me some. 


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  3. Will toss out an alternative baking process.    We preheat the oven in our gas range to 550 for half an hour.



    Form the pizza on a thin baking sheet.   We use a thin aluminum cookie sheet.   Place ()on the sheet) directly on the oven floor.   

    This thin crust pizza took about 5 minutes, if that.    Crust was brilliantly crisp.   Our style, with minimum effort.



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  4. We have pretty much settled on Carl'sJr for burgers and specialty (filet of fish or chicken) sandwiches.    Fries are acceptable.   We usually order one simple sandwich and one "meal", then share the fries.    All of this, a year old since we haven't gone for fast or slow food away form home for a year due to covid.

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  5. 1 hour ago, gfweb said:

    I&O's  limited availability adds to the cachet.

    Put another way, I&O HAS CACHET.    We only tried them once when they first came to our area, but except for the buff kids serving, it's just another FF burger.   And someone is going to have to walk that extra. mile to better McD's fries.

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  6. 15 minutes ago, Duvel said:

    Trout, rubbed inside with garlic, thyme  & organo and roasted in the oven. Accompanied by roasted cauliflower with sesame yoghurt sauce and a chickpea stew ...



    Nice sized trout!   Husband turns his nose up at the 9-10 inchers available here, having grown up on, say, 7 inchers directly from the river, which he now muses were probably undersize.

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  7. On 2/28/2021 at 10:50 AM, Duvel said:

    Sunday night is pizza night, but ...


    I bought a rather large piece of „Dicke Rippe“ (pork breast tip), that needed to be cooked. So, why not combine ? I braised the pork in soy/wine/aromatics to make a very aromatic version of red cooked pork and made some „mo‘s“, which were cooked on the pizza steel ...





    Structure of the bread came through nicely.



    Topped with cucumber (not going into the „traditional“ debate here), cilantro and some chili crisp ...




    There is no way to make this as good looking as it tasted. Little one agreed !




    Enjoyed together with „Alice in Wonderland“ (1951 version) 🤗

    Can you give us more info/direction on the fry bread?    WANT!

  8. A problem is that pizza is defined differently by its myriad devotees.    Sure, there are iconic pizzas, pizza makers and gurus who set standards, but our individual goal, I would think or hope, is to reliably create the style of pizza that our individual households demand.   Or better put, that the individuals in our households demand.  


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  9. 18 minutes ago, Chris Hennes said:

    The middle of that pizza was paper-thin (to the point of translucency), so that definitely couldn't have gone thinner. I could have stretched the  edges out -- I don't usually roll, I'd guess it would be fine, but I haven't tried it.

    Thanks for this.   My question/confusion was that I'm not sure I've ever had a pie of that configuration, paper-thin in the center, puffy edges.  

  10. 13 minutes ago, Chris Hennes said:

    After another day in the fridge, here's the second half of that dough:




    That's broccolini (brocolette? whatever we are calling it...) tossed with black pepper, red pepper flakes, and lemon zest. One of my favorites.

    Had you wanted to, would this dough have been amenable to being rolled out thinner?

  11. 38 minutes ago, liuzhou said:


    While it's always best to be safe, most people here today have free standing induction cookers for  their very popular hotpots. Trailing cables are common, but I've never heard of anyone pulling one over and causing mayhem. I think that, in the event of a trip, the plug is more likely to pull out than the cooker and pot to fall from the table.


    I have the same set-up and never had a problem.



    Well, then there was the time in the country when I was bringing a huge stainless bowl of hot buttered popcorn from kitchen to main room. forgot I had put up the "kiddie gate" in the entrance I used to keep the cat from underfoot, crashed through the gate, knocking it aside, threw bowl and a gallon of popped corn into and across room....plied the cat off the ceiling where it felt it was safe...     Murphy's law.

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  12. Ugly duckling plate = Sardinian braised lamb neck with fregola, dilled zucchini.    Apologize for the unattractive plate, but it ate well.



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  13. 18 hours ago, Anna N said:

    Because I’ve eaten in dozens of restaurants where the Caesar salad is only distinguished from the garden salad by its use of romaine instead of iceberg. No fear of running into one of those horrible salty fishes or anything else one might expect to find in a proper dressing for a Caesar salad.


    18 hours ago, Tropicalsenior said:

    Too many people have been turned off by getting a big bite of anchovy in their salad or on their Pizza. They are salty, but if they are finely chopped or used as an ingredient in salad dressing they can be wonderful. I've converted quite a few anchovy haters.

    A lifelong anchovy avoider, I have only recently learned that the pricey Italian and Spanish jarred anchovy are quite approachable and a wonderful ingredient in many dishes.

  14. 4 hours ago, weinoo said:

    There's a deep dive on Eggs in Cookery. Here's the part where they focus on Carbonara, one of a member of a family of closely related preparations.


    It's also from the Oxford Symposium...Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006

    It's interesting that the simplest dishes often receive the most examination.   Perhaps because it is precisely their simplicity that encourages variation and hence push-back on straying from the classic.

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  15. Have to admit I've not read this thread beyond getting the gist.    Not hard rock miners but back in our youth we spent most of our weekends out of the city, panning and dredging on the Yuba River.    Our mining partners were serious about gold but not food.   I mean, food  was dreadful.   The other couple were senior in this endeavor and had established a template.   Breakfast, either at a village diner or on the river was bacon and eggs.    Lunch was a can of Vienna sausage with Heinz chili sauce.   Seems scant but I can't remember anything else.   Maybe bread.    Tad time was eagerly contemplated, maybe a slice of salami.    Dinner was either steak barbequed on the river, salad.  Or on a splurge day, dinner in the village restaurant, martinis, steak, baked potato, salad.    Early bedtime in camp and tomorrow the same.  


    I used to chide them that if the four of us escapees from the business world only took on weekend jobs we'd be way ahead of the cost of equipment for this folly.   But then I didn't have their gold fever.  

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  16. 40 minutes ago, Tropicalsenior said:

    This reminds me of another hated German food from my childhood. Every year my grandmother made a couple tons of springerle cookies and they were required eating.


    To me, they were nasty little squares of anise-flavored plaster of Paris. Oh how I hated them! I always had visions of my teeth breaking off at the roots and even if you soaked them in something hot they still had that terrible anise flavor. To this day, I hate the taste or smell of anise. I used to tell my girls that licorice was made from everything that was scooped up from the factory floor at the end of the day just so they wouldn't ever want to eat it around me.

    Christmas time did have one good point for me because she made a black German fruit bread called snitzbrot every Christmas. No one else in the family would eat it so I got their share.

    Interesting how flavors are perceived from sweet to savory.   I adore springerle and even enjoyed fennel-confit eggplant as a dessert at an outre bistrot, love braised fennel, basil, tarragon and chervil.   It is star anise in Asian dishes I don't handle.   

    I made recognizable springerle several years ago from an internet recipe.    Rather fun to make and quite delicious fresh.

    • Like 1
  17. 6 minutes ago, Tropicalsenior said:

    I wonder how much of that can be attributed to the internet or to television. I've witnessed that influence in action in the 30 years that I've been in Costa Rica. The older generation, 40s and up, would just as soon stay with their beans and rice and arroz con pollo. Maybe once in a while they'll go to McDonald's or KFC but they will not venture out of their food comfort zone. The younger people are more willing to try just about anything. We have sushi restaurants all over the place now. Thirty years ago, no one would have gone to them.

    Good points, but these tykes are under 5.    Totally innate.  

  18. 8 minutes ago, Tropicalsenior said:

    ...there seems to be no logical rhyme or reason for all of our food preferences. We seem to be born with a natural affinity or abhorrence to certain foods. ...

    I have one grandchild who will kill for chicken liver pate (Julia Child recipe); she avoids all vegetables.   Her brother will eat broccoli three times a day, literally.   Asked what he wanted for sleepover breakfast, asked "do you have any more broccoli?".   A third is a carnivore.   Just pass more lamb chops.    None of these taste match either of their parents nor ours.  

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