Margaret Pilgrim

Plum and pluat Ling cod tempura, zucchini

The beef looks perfect, but i kill for baked potato...

Licking my fingers since I picked up a few crunchy bits, and, damn! This is one of the best things that ever happened to an egg...or two. Thanks again.

FWIW, I made a batch yesterday. It was very thin. Left out on the kitchen counter, I returned an hour or so later and it was not pourable.

So husband was out and I fixed him a plate to go with a "glass of" When he came in, he said he was starving and that this would suffice for a starter...so on to thin-sliced short-ribs with wide noodles

NIce staging.

Another avenue for sales might be major museum shops. That's where it immediately went in my mind's eye.

Green beans in mustard vinaigrette Spaghetti and prawns in homemade tomato sauce

Does this "juice" lend itself to any long-legged seasoning? like + olives? or other veg?

@Anna N Did you use the dressing immediately or let it set up? Usually there is citrus/milk reaction that thickens it over a (short) time.

All of above, plus I worry that the "handle" is going to be sticky or wet with lemon juice.

Roellinger recommended doing this in one of his recipes, and I found the result a very disappointing texture. A good wipe down does the trick, but also try to buy "dry pack" scallops that haven't been soaked in a chemical liquid.

We have enjoyed this Brazilian from Peet's.

Had to Google this since I'd never heard of it. NYT says, "To make this updated Eggs Kejriwal, toast good bread and smear it with mustard, then pile on some grated cheese mixed up with chopped up green chiles, red onion and cilantro leaves. Once the cheese is bubbling under the broiler, just slide on a fried egg." Thanks!

Well, yes. I can source a good apple and have it on hand at breakfast, but that platter, not gonna happen.

I need your secret. French TSA have confiscated a couple of my favorite tiny scissors. According to law, they should have been allowable, under 4 inches; mine were under an inch. But French TSA are FAST! Find scissors of any length, glance at them and chuck them into an enormous bin of confiscate. Get on plane, have a glass of wine, come home.

Tomato and fresh mozzarella Scalloped potatoes and "getting rid of that weekend ham"

@liamsaunt Gorgeous, both!

@Kim Shook There is only one truism re Thanksgiving: There is never enough gravy. Ever!

Kidding aside, "pastured eggs" are wonderful substitutes for farm eggs. I am really lucky to be able to find them at Grocery Outlet for around $2.99 a dozen or less than half their regular retail. We have become very spoiled.

Many, many thanks for this.

I'll take without details...

👏👏👏👏👏

I see these in local markets, more fresh than these at this time, but i have no idea how to use them. Help???

Corsican cheese is an amazing thing. I bought a round in May in Paris, telling the seller that I wanted to eat it a month later. He found me a green piece and told me to remove the cryovac when I got home. Done. But didn't use it as planned, unwrapped the inner paper several months later to find the herbal cover pretty skanky. Washed it off in warm water, dried well and coated with cracked pepper. Rewrapped in paper and finally served at a dinner party at the end of September. One guest, a cheese buyer,went bananas over it. We sent the remaining half round home with him. He was immediately leaving the country and only this week wrote to say that he was again home, had pulled out this cheese and had a fabulous time with it. This 6 months after I bought it, and i have no reason to think that this guy was blowing smoke....